NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
Blue Ribbon Carrot Cake
2 c. flour
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 degrees for 35-40 minutes or until a wooded pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. (Below) Cool in pans 15 minutes; remove from pans and let cool completely.
Orange-Cream Cheese Frosting
Helen C. Knight
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