The Blue Ribbon Carrot Cake Food

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]

Steps:

• For Buttermilk Glaze:.
• In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
• Bring to a boil.
• Cook 5 minutes, stirring occasionally.
• Remove from heat and stir in vanilla.
• Set aside until cake is baked.
• For cake:.
• Preheat oven to 350.
• Generously grease a 9x13 baking dish or 2 9" cake pans.
• Sift flour, baking soda, cinnamon and salt together.
• Set aside.
• In large bowl, beat eggs.
• Add oil, buttermilk, sugar and vanilla and mix well.
• Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
• Pour into prepared pan.
• Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
• Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
• Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
• For Frosting:.
• In large bowl, cream butter and cream cheese until fluffy.
• Add vanilla, powdered sugar, orange juice and orange peel.
• Mix until smooth.
• Frost cake and refrigerate until frosting is set.
• Serve cake chilled.

PAT'S AWARD WINNING CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BLUE RIBBON CARROT CAKE

Steps:

• Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
• Sift flour, baking soda, cinnamon and salt together; set aside.
• In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
• Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
• Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
• While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
• Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
• Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.

BLUE RIBBON CARROT CAKE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.

THE MOST AWESOME CARROT CAKE EVER!!

Steps:

• Preheat oven to 350 degrees.
• For the cake, mix all the dry ingredients together.
• Add oil and mix well.
• Add eggs 1 at a time, beating well after each addition.
• Fold in carrots and mix well.
• Pour batter into 3 (8-inch) cake pans that are lined with parchment paper.
• Bake for approximately 18 - 35 minutes. Test using a toothpick.
• Icing:.
• Cream the cream cheese and butter together.
• Add the confectioner's sugar and beat until smooth.
• Fold in the pecans.
• Spread on the cooled cakes.

THE BLUE RIBBON CARROT CAKE

Steps:

• For the cake: Preheat oven to 350. Generously grease a 9x13 baking dish or 2 9" cake pans. Sift flour, baking soda, cinnamon and salt together. Set aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla and mix well. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well. Pour into prepared pan. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean. Ovens vary. Mine takes 40 minutes. While cake is baking, make the glaze.
• For Buttermilk Glaze:. In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. When cake is done, remove the cake from the oven and pour the glaze onto the hot cake. Allow the cake to absorb glaze, about 15 minutes. Prepare frosting.
• For Frosting:. In large bowl, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, and orange juice. Mix until smooth. Frost cake and refrigerate until frosting is set. Serve cake chilled.