BLUE RIBBON CARROT CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

2 cups flour
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 eggs — beaten
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 8 oz. can crushed pineapple
2 cups carrots — grated
3 1/2 ounces flaked coconut
1 cup pecans — chopped

Combine dry ingredients. Combine eggs, oil, buttermilk, sugar, and vanilla. Beat until smooth. Stir in flour mixture. Then stir in fruit and nuts.

Pour batter into 2 greased and floured 9 inch round pans. Bake at 350° for 35 to 40 min. Test! Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely.

Glaze:

Combine ingredients in large pan (will boil over) and bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla.

Frosting:

Beat butter and cream cheese until light and fluffy. Add remaining ingredients and beat until smooth. Ice the cooled cake. (Icing too soft!) Add more sugar???

Yield: “2 9-inch cake pans”


Per Serving (excluding unknown items): 5203 Calories; 256g Fat (43.4% calories from fat); 63g Protein; 688g Carbohydrate; 27g Dietary Fiber; 642mg Cholesterol; 1572mg Sodium. Exchanges: 14 Grain(Starch); 3 Lean Meat; 5 Vegetable; 2 1/2 Fruit; 1/2 Non-Fat Milk; 48 Fat; 27 Other Carbohydrates.

NOTES: From Southern Living

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