The Blue Ribbon Carrot Cake Recipes

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BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]



Blue Ribbon Carrot Cake [with Buttermilk Glaze] image

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.

Provided by Recipe Junkie

Categories     Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 26

1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisin
1 cup coarsely chopped walnuts
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

Steps:

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

BLUE RIBBON CARROT CAKE



Blue Ribbon Carrot Cake image

Though this recipe came from humble beginnings (it was in a shoebox of recipes my mother had saved since the forties), it has since risen to fame as the best carrot cake ever amongst my family, friends, and coworkers. Nothing like the sawdust-dry carrot cakes you often come across, this one is dense, moist and very rich. I knew...

Provided by Lisa Glass

Categories     Cakes

Time 1h

Number Of Ingredients 24

2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
3 eggs, well beaten
3/4 c vegetable oil
3/4 c buttermilk
2 c sugar
2 tsp real vanilla extract
1 can(s) dole crushed pineapple (8 oz.), drained
2 c grated carrots
2 tsp cinnamon
3 1/2 oz angel flaked coconut
BUTTERMILK GLAZE
1 c sugar
1/2 c buttermilk
1 Tbsp light corn syrup
1/2 tsp baking soda
1/2 c butter
1 tsp real vanilla extract
CREAM CHEESE FROSTING
1/2 c butter, softened
1 tsp real vanilla extract
8 oz cream cheese, softened
2 c powdered sugar

Steps:

  • 1. Combine flour, soda, salt, and cinnamon in a medium bowl.
  • 2. Combine eggs, oil, buttermilk, sugar, and vanilla in a large bowl or stand mixer. Beat until smooth.
  • 3. Stir dry ingredients into wet ingredients. Mix in drained pineapple, carrots, and coconut.
  • 4. Pour batter into a greased and floured 9 x 13 pan.
  • 5. Bake at 350 degrees for 30-40 minutes, or until a wooden toothpick comes out free of wet batter. While cake is baking, make buttermilk glaze.
  • 6. For buttermilk glaze, combine sugar, soda, buttermilk, butter, and corn syrup in a heavy pan or small dutch oven. Bring to a boil; cook for four minutes, stirring constantly. Remove from heat. Stir in vanilla.
  • 7. When cake is finished, remove from oven and immediately spread with buttermilk glaze. While cooling, make cream cheese frosting.
  • 8. For frosting, combine butter and cream cheese until light and fluffy. Add vanilla and powdered sugar. Beat until smooth.
  • 9. After cake is cooled completely, spread on cream cheese frosting. Store cake covered in the refrigerator.

THE BLUE RIBBON CARROT CAKE



The Blue Ribbon Carrot Cake image

This may have been posted before, but a friend gave me this version from an old cookbook. It's a little involved but well worth the effort.

Provided by Diane Audette

Categories     Cakes

Time 2h

Number Of Ingredients 27

1 c granulated sugar
1/2 tsp baking soda
1/2 c buttermilk
1/2 stick butter
1 Tbsp light corn syrup
1 tsp vanilla extract
GLAZE (ABOVE)
2 c all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 c vegetable oil
3/4 c buttermilk
2 c granulated sugar
2 tsp vanilla extract
1 8oz can(s) crushed pineapple
2 c grated carrots
3 1/2 oz shredded coconut
1 c chopped walnuts
CAKE (ABOVE)
1/2 stick butter, softened
1 8oz pkg cream cheese, softened
1 tsp vanilla extract
2 c powdered sugar
1 tsp orange juice, fresh
FROSTING (ABOVE)

Steps:

  • 1. For the cake: Preheat oven to 350. Generously grease a 9x13 baking dish or 2 9" cake pans. Sift flour, baking soda, cinnamon and salt together. Set aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla and mix well. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well. Pour into prepared pan. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean. Ovens vary. Mine takes 40 minutes. While cake is baking, make the glaze.
  • 2. For Buttermilk Glaze:. In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. When cake is done, remove the cake from the oven and pour the glaze onto the hot cake. Allow the cake to absorb glaze, about 15 minutes. Prepare frosting.
  • 3. For Frosting:. In large bowl, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, and orange juice. Mix until smooth. Frost cake and refrigerate until frosting is set. Serve cake chilled.

BLUE RIBBON CARROT CAKE



Blue Ribbon Carrot Cake image

The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake..

Provided by Grannie B

Categories     Dessert

Time 1h10m

Yield 1 cake, 20-24 serving(s)

Number Of Ingredients 25

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 extra large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
1 tablespoon vanilla
1 (8 ounce) can unsweetened crushed canned pineapple, drained
2 cups carrots, grated
3/4 cup shredded coconut
1 cup chopped pecans
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon vanilla
1/2 cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
1 -1 1/2 cup powdered sugar
1 teaspoon orange juice (optional)
1 teaspoon orange zest (optional)

Steps:

  • Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
  • Sift flour, baking soda, cinnamon and salt together; set aside.
  • In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
  • Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
  • Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
  • Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
  • Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.

Nutrition Facts : Calories 464.7, Fat 27.4, SaturatedFat 10.9, Cholesterol 65.4, Sodium 378.6, Carbohydrate 52.4, Fiber 1.6, Sugar 40.5, Protein 4.3

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