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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is a scrumptious treat that has been a favorite of families for generations.Mrs. Harold Podraza, Houston, Texas Ingredients:
2 cups sugar |
3/4 cup buttermilk |
3/4 cup vegetable oil |
3 eggs |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 tablespoon ground cinnamon |
2 teaspoons baking soda |
1 teaspoon grated orange peel |
1/2 teaspoon salt |
2 cups grated carrots |
1-1/3 cups flaked coconut |
1 cup chopped walnuts |
1 can (8 ounces) crushed pineapple, undrained |
glaze: |
1 cup sugar |
1/2 cup butter, cubed |
1/2 cup buttermilk |
1 tablespoon light corn syrup |
1/2 teaspoon baking soda |
1 teaspoon vanilla extract |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
1 teaspoon orange juice |
1 teaspoon grated orange peel |
4 cups confectioners' sugar |
Directions:
1. In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange peel and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks.
2. In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans.
3. In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake. Yield: 12 servings.
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