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Kentucky Blue Ribbon Carrot Cake Recipe

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This recipe for Kentucky Blue Ribbon Carrot Cake, by , is from Linda's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Stella


2 cup all purpose flour
2 tsp soda
1/2 tsp salt
2 tsp ground cinnamon
3 eggs, well beaten
3/4 cup vegetable oil
3/4 cup butter milk
2 cup sugar
2 tsp vanilla
1 (8oz) can crushed pineapple, drained
2 cups grated carrots
1 (3 1/2 oz) flaked coconut
1 cup chopped walnuts

Combine flour, soda, salt and cinnamon and 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. Immediately spread buttermilk glaze evenly over layers. Cool in pans 15 minutes. Remove from pans and let cool completely. Store cake in refrigerator.
BUTTERMILK GLAZE: 1 cup sugar, 1/2 tsp soda, 1/2 cup buttermilk, 1/2 cup butter, 1 tsp light corn syrup, 1 tsp vanilla.
Combine sugar, soda, buttermilk, butter and corn syrup in Dutch Oven. Bring to boil, cook 4 minutes, stirring often. remove from heat and stir in vanilla.

ORANGE-CREAM CHEESE FROSTING; 1/2 cup butter, softened, 1 (8oz) pkg. cream cheese, softened, 1 tsp vanilla, 2 cup powdered sugar, 1 tsp. orange juice, 1 tsp grated orange rind
Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, juice and rind, beat until smooth.




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