Carrot Cake

[Roxy]

Carrot Cake:

 

2 cups flour

2 tsp.s soda

1/2 tsp. salt

2 tsp.s cinnamon

3 eggs, well beaten

3/4 cup vegetable oil

3/4 cup buttermilk

2 cups sugar

2 tsp. vanilla

1- (8-oz.) can crushed pineapples, drained

2 cups. grated carrots (do NOT push down in measuring cup)

1- (3-1/2 oz.) can flaked coconut (or bag coconut)

1 cup chopped walnuts or pecans

 

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and nuts.

 

Pour batter into 2 greased and floured 9 inch round pans lined with parchment paper. Bake at 350 for 35 to 40 minutes or until toothpick inserted in center comes out clean. If using a 9x13 pan…bake for about 37 minutes or until toothpick inserted in center comes out clean..

 

Immediately pour buttermilk glaze evenly over layers. Cool in pans 15 minutes, remove from pans and let cool completely. Once cake is completely cooled, spread orange Cream Cheese frosting between layers and on top and sides of cake. Store cake in refrigerator.

 

 

Buttermilk Glaze:

 

1 cup. sugar

1/2 tsp. soda

1/2 cup buttermilk

1/2 cup. butter

1 T.light corn syrup

1tsp. vanilla

 

Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven; bring to boil, cook 4 minutes, stirring often. Remove from heat and stir in vanilla. Pour over cake layers in pan.

 

 

Orange Cream Cheese Frosting:

 

1/2 cup. butter, softened

1- (8-oz.) pkg. Cream Cheese, softened

1 tsp. vanilla

2 cups sifted powdered sugar

1 tsp. orange juice

1/2 tsp. grated orange peel

 

Combine butter and Cream Cheese, beating until light and fluffy. Add vanilla, powdered sugar, orange juice and orange peel; beat until smooth. (You may need to add more powdered sugar to get the desired consistency for spreading.) Spread on cake.

 

NOTE: You can also sprinkle some crushed walnuts (pecans) on top for added decoration too if you want.