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Nutrition Facts

Serving Size 1 (146g)

Recipe makes 20 servings

Calories 480
Calories from Fat 210 (43%)
Amount Per Serving %DV
Total Fat 23.4g 36%
Saturated Fat 8.8g 43%
Monounsaturated Fat 5.5g
Polyunsaturated Fat 7.8g
Trans Fat 0.0g
Cholesterol 57mg 19%
Sodium 331mg 13%
Potassium 211mg 6%
Total Carbohydrate 65.5g 21%
Dietary Fiber 1.8g 7%
Sugars 51.7g
Protein 5.1g 10%

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Blue Ribbon Carrot Cake [with Buttermilk Glaze]

Recipe #176207 | 1¼ hours | 20 min prep | add private note
Recipe Junkie

By: Recipe Junkie
Jul 4, 2006

From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.

SERVES 20 -24 (change servings and units)

Ingredients

Buttermilk glaze

Cake

Frosting

Directions

  1. 1
    For Buttermilk Glaze:.
  2. 2
    In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
  3. 3
    Bring to a boil.
  4. 4
    Cook 5 minutes, stirring occasionally.
  5. 5
    Remove from heat and stir in vanilla.
  6. 6
    Set aside until cake is baked.
  7. 7
    For cake:.
  8. 8
    Preheat oven to 350.
  9. 9
    Generously grease a 9x13 baking dish or 2 9" cake pans.
  10. 10
    Sift flour, baking soda, cinnamon and salt together.
  11. 11
    Set aside.
  12. 12
    In large bowl, beat eggs.
  13. 13
    Add oil, buttermilk, sugar and vanilla and mix well.
  14. 14
    Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
  15. 15
    Pour into prepared pan.
  16. 16
    Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
  17. 17
    Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
  18. 18
    Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
  19. 19
    For Frosting:.
  20. 20
    In large bowl, cream butter and cream cheese until fluffy.
  21. 21
    Add vanilla, powdered sugar, orange juice and orange peel.
  22. 22
    Mix until smooth.
  23. 23
    Frost cake and refrigerate until frosting is set.
  24. 24
    Serve cake chilled.

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Featured Reviews for This Recipe

From: 902946

On Dec 18, 2008

This is my third time making this cake in less than a month. Each time I do something a tad bit different. Instead of the orange juice in the frosting, I used a teaspoon of pure orange extract. Perfect! Also, I was trying to flip the cakes out of the pan onto a plate and then another flip to over so the caramelized top would be on TOP...but this time I just flipped it over onto the cake plate....and icing'd the layer...then flipped the other over on top of it. It's actually nice how the caramel is at the bottom of the cake...and then droops down onto the bottom layer from the top. Didn't do the raisins in any of my cakes - and this time used baby carrots ground up in a food processor....my oh my ....this cake makes me feel like I WON the blue ribbon!

1 person found this review helpful

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  • From: 988773

    On Oct 14, 2008

    0 people found this review helpful

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  • From: The Real Cake Baker

    On May 24, 2007

    Hands Down- this is the best carrot cake ever. This is one of the most requested cakes that I bake as a baker. My customers love it. The orange juice and peels in the icing add an extra kick although the cake itself is so good you can eat it plain.

    4 people found this review helpful

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    From: Chef Howe

    On Mar 12, 2008

    I have been searching for the Ultimate Carrot Cake. I need look no longer....This Is It!! This cake is the best I've ever eaten, and believe me I have eaten a lot of carrot cakes over the years. It is wonderfully moist and flavorful. I rarely frost this cake, as it is wonderful all by it's self. Thank you Recipe Junkie for ending a life long search. I will never try an other carrot cake recipe. I have found "The One and Only".

    2 people found this review helpful

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  • Read all 9 reviews

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