Blue Ribbon Carrot Cake *

-RoseRay dsjn00a- 2 c All purpose flour

2 ts Soda

1/2 ts Salt

2 ts Ground cinnamon

3 Eggs; well beaten

3/4 c Vegetable oil

3/4 c Buttermilk

2 c Sugar

2 ts Vanilla extract

1 cn Crushed pineapple; drained,

- 8-oz can 2 c Grated carrots

1 cn Flaked coconut; 3 1/2-oz can

1 c Walnuts; chopped

--BUTTERMILK GLAZE

-- 1 c Sugar

1/2 ts Soda

1/2 c Buttermilk

1/2 c Butter

1 tb Light corn syrup

1 ts Vanilla extract

ORANGE-CREAM CHEESE FROSTING
1/2 c Butter; softened

8 oz Cream cheese; softened

1 ts Vanilla extract

2 c Powdered sugar; sifted

1 ts Grated orange rind

1 ts 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 into 2 greased and floured 9-inch round cake pans. Bake at 350~ for 35-40 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, rind, and juice; beat until Source. Southern Living.
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