Blue Ribbon Carrot Cake

[Darling SilverDodger]

Blue Ribbon Carrot Cake

Ingredient

Cake
2 cups Flour -- all-purpose
2 teaspoons Baking Soda
1/2 teaspoon Salt
2 teaspoons Cinnamon -- ground
3 Eggs -- well beaten
3/4 cup Oil -- vegetable
3/4 cup Buttermilk
2 cups Sugar
2 teaspoons Vanilla extract
8 ounces Pineapple, crushed -- drained
2 cups Carrots -- grated
3 1/2 ounces Coconut -- flaked
1 cup Walnuts -- chopped

BUTTERMILK GLAZE
1 cup Sugar
1/2 teaspoon Baking Soda
1/2 cup Buttermilk
1/2 cup Butter
1 tablespoon Syrup -- light corn
1 teaspoon Vanilla extract

ORANGE-CREAM CHEESE FROSTING
1/2 cup Butter -- softened
8 ounces Cream cheese -- softened
1 teaspoon Vanilla extract
2 cups Sugar, powdered -- sifted
1 teaspoon Orange juice
1 teaspoon Orange rind -- grated

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 chopped walnuts.  Pour batter into 2 greased and floured 9" round cakepans.  Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.  Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake.  Store cake in refrigerator.

Buttermilk Glaze:
Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Yield: about 1-1/2 cups.

Orange-Cream Cheese Frosting:
Combine butter and cream cheese, beating until light and fluffy.  Add vanilla, powdered sugar, juice, and rind; beat until smooth.
Yield: enough for one 2-layer cake.