Blue Ribbon Carrot Cake with Buttermilk Glaze and Orange Cream Cheese Frosting
Source : Gina Beardsley

Cake
2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp ground cinnamon
3 eggs, well beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla extract
8 oz can crushed pineapple, drained
2 cups grated carrots
3 1/3 oz can flaked coconut
1 cup chopped walnuts

Buttermilk Glaze
1 cup sugar
1/2 tsp soda
1/2 cup buttermilk
1/2 cup butter
1 Tbsp light corn syrup
1 tsp vanilla extract

Orange-Cream Cheese Frosting
1/2 cup butter, softened
8 oz package cream cheese, softened
1 tsp vanilla extract
2 cups sifted powdered sugar
1 tsp grated orange rind
1 tsp orange juice

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 in to 2 greased and floured 9 inch round cake pans.

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, 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 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.