Sunday, July 24, 2011

Blue Ribbon Carrot Cake

Cute JoAnn Hall has an AMAZING carrot cake recipe she is so KINDLY sharing with all of us. My mouth was watering just reading the recipe, i can't wait to try it out for myself!!

BLUE RIBBON CARROT CAKE
Freeze now and frost later OR frost now and refrigerate for several days.

2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 (8oz) can of crushed pineapples, drained
2 cups grated carrots
3 1/2 oz shredded coconut
1 cup coarsely chopped walnuts (4oz)
Buttermilk Frosting (see below)
Cream cheese Frosting (see below)

PREPARE:
Preheat oven to 350 degrees and generously grease a 13" x 9" baking dish or TWO 9 inch cake pans.

In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla. Mix well.
Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well.
Pour into prepared baking dish or pans.
Bake for 55 minutes or until wooden pick inserted comes out clean.
While cake is baking, prepare the Buttermilk Glaze.


BUTTERMILK GLAZE:
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 lb butter or margarine
1 tablespoon corn syrup
1 teaspoon vanilla extract

PREPARE:
In a small saucepan, combine sugar, baking soda, buttermilk, butter or margarine, and corn syrup. Bring to boil.
Cook 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla.

Remove cake from oven and slowly pour glaze over hot cake.
Cool cake in pan until the glaze is totally absorbed. (about 15 minutes)
(Turn out of pan, if desired)
Cool completely.
Prepare Cream Cheese Frosting.


CREAM CHEESE FROSTING:
1/4 lb butter or margarine @ room temp
1 (8oz) pkg of cream cheese @ room temp.
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon orange juice
1 teaspoon grated orange peel

PREPARE:
Combine butter or margarine and cream cheese until fluffy.
Add vanilla, powdered sugar, orange juice and orange peel.
Mix until smooth.

Frost cake and refrigerate until frosting is set.
May refrigerate for several days.
Served chilled.
Make 20-24 servings.

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