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Categories:
sugar buttermilk vegetable oil eggs vanilla flour ground cinnamon baking soda orange zest salt carrots coconut walnuts pineapple sugar butter buttermilk light corn syrup baking soda vanilla cream cheese butter vanilla orange juice orange zest sugar
Viewed: 63 - Published at: 7 years agoIngredients
- 2 cups sugar
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon grated orange zest
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1-1/3 cups sweetened shredded coconut
- 1 cup chopped walnuts
- 1 can (8 ounces) crushed pineapple, undrained
- 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
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon orange juice
- 1 teaspoon grated orange zest
- 4 cups confectioners' sugar
Method
- In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest 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.
- 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.
- 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.
