Blue Ribbon Carrot Cake

2 c. flour
2 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
3 eggs, well beaten
¾ c. vegetable oil
¾ c. buttermilk
2 c. sugar
2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, drained
2 c. grated carrots
1 (3 ½ oz.) can flaked coconut
1 c. chopped walnuts

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.

Buttermilk Glaze
1 c. sugar
½ tsp. soda
½ c. buttermilk
½ c. butter
1 T. light corn syrup
1 tsp. vanilla extract
Combine sugar, soda, buttermilk, butter and, corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat and stir in vanilla.
Spread orange-cream cheese frosting (below) between layers and on top and sides of cake. Store cake in refrigerator.

Orange-Cream Cheese Frosting
½ c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
2 c. sifted 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.

Helen C. Knight
Strasburg