Ingredients: Cake: 2 cups flour 1/2 teaspoon salt 3 eggs, beaten 3/4 cup buttermilk 2 teaspoons vanilla 2 cups grated carrots 1 cup chopped walnuts 2 teaspoons baking soda 2 teaspoons cinnamon 3/4 cup vegetable oil 2 cups sugar 1 can (8 ounces) crushed pineapple, drained 1 can flaked coconut Buttermilk Glaze: 1 cup sugar 1/2 teaspoon soda 1/2 cup buttermilk 1/2 cup butter 1 tablespoon light corn syrup 1 teaspoon vanilla Orange Cream Cheese Frosting: 1/2 cup butter, softened 2 cups powdered sugar 1 package (8 ounces) cream cheese, softened 1 teaspoon vanilla 1 teaspoon grated orange rind 1 teaspoon orange juice
Directions: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 into two greased and floured 9-inch round pans. Bake at 350 degrees F for 35-40 minutes. Immediately spread on Buttermilk Glaze evenly on layers. Cool in pans for 15 minutes. Remove and let cool. Spread on frosting between layers and on top and sides. Store in refrigerator. To make the Buttermilk Glaze, combine everything but vanilla in saucepan. Bring to boil. Boil 4 minutes. Stir often. Remove from heat and stir in vanilla. To make Orange Cream Cheese Frosting, combine butter and cream cheese. Beat until light and fluffy. Add vanilla, powdered sugar, orange juice and rind. Beat until smooth. |