Blue-Ribbon Carrot Cake

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	Flour
2 teaspoons	10ml	Soda
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Ground cinnamon
3		Eggs - well beaten
3/4 cup	177ml	Vegetable oil
3/4 cup	177ml	Buttermilk
2 cups	396g / 13oz	Sugar
2 teaspoons	10ml	Vanilla extract
1		Crushed pineapple - drained
2 cups	220g / 7.8oz	Grated carrots
1		Coconut - flaked
1 cup	146g / 5.1oz	Walnuts - chopped
		Buttermilk Glaze
1 cup	198g / 7oz	Sugar
1/2 teaspoon	2.5ml	Soda
1/2 cup	118ml	Buttermilk
1/2 cup	99g / 3.5oz	Butter
1 tablespoon	15ml	Light corn syrup
1 teaspoon	5ml	Vanilla extract
		Orange Cream Cheese Frosting
1/2 cup	99g / 3.5oz	Butter - softened
8 oz	227g	Cream cheese - softened
1 teaspoon	5ml	Vanilla extract
2 cups	396g / 13oz	Sifted powdered sugar
1 teaspoon	5ml	Orange rind - grated
1 teaspoon	5ml	Orange juice

Recipe Instructions

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 walnuts -- chopped. Pour batter in to 2 greased and floured 9 inch round cake pans.

Bake at 350F 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, 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.

Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating until light and fluffy. Add vanilla powdered sugar, rind and juice; beat until smooth.

Source:
The Diabetic Chocolate Cookbook by Mary Jane Finsand

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