Blue Ribbon Carrot Cake

Patrick Nolan
Submitted by : Patrick Nolan

CAKE INGREDIENTS:
2 cups* (10 oz. weighed)  all-purpose flour
2 tsp. baking powder (Optional)
2 teaspoons baking soda
1/2 teaspoon salt (or 1½ tsp. optional)
2 teaspoons cinnamon
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3  large eggs, well beaten
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 tsp. vanilla
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8 oz. (1 cup) of crushed pineapple with juice ( or 15 oz. drained optional)
2 cups (7.8 oz. weigh for accuracy) finely grated carrots.
1/2 cup sweetened flaked coconut ( or 1 cup optional)
1 cup pecan or walnut pieces

BUTTERMILK GLAZE (Optional)
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter
1 Tablespoon light corn syrup
1 teaspoon vanilla

ORANGE CREAM CHEESE FROSTING (Excellent)
1 cup butter, softened
16 ounces cream cheese, softened
2 teaspoons vanilla
4 cups powdered sugar
2 teaspoons grated orange rind
2 teaspoons orange juice

Preheat oven to 350°.

Grease and flour and line your baking pan or pans with parchment paper. You can use 2 - 9 inch rounds with this recipe or cut the recipe in half and do just 1 round. Or you can do 1 or 2 - 8 inch Square pans.  You can also do a 9 x 13" baking pan which will work nicely. 

Combine the dry ingredients of flour, baking soda, baking powder,  salt, and cinnamon; set aside.

Combine wet ingredients of  eggs, oil, buttermilk, sugar, and vanilla; beat until smooth.
Stir in the flour mixture.

Then fold in the pineapple, carrots, coconut, and nuts.
Evenly divide batter into prepared cake pans.

Bake for 45 to 50 minutes or until the center tests at 205° F.  Center should bounce back up when pushed on with finger.
Let cool 15 minutes, then drizzle with the buttermilk glaze slowly until it is all absorbed.

Make the buttermilk glaze by melting butter in a small sauce pan and then adding the sugar, baking soda, buttermilk, and corn syrup.
Bring to a boil; cook four minutes, stirring often. Remove from heat and stir in the vanilla. Slowly drizzle over the cakes and allow the glaze to soak in.

Let the cakes cool completely before removing from cake pans.

Make the orange cream cheese frosting by combining the butter and cream cheese in a mixing bowl. Beat until light and fluffy. Add the next four ingredients and beat into the frosting is smooth and creamy. Use this to frost between the layers, the top, and the sides of the cake 

* Note:  Use the dip level pour method for measuring the flour.  This has averaged out to 5 oz./Cup in testing.  So weigh for best accuracy.