# Blue Ribbon Carrot Cake

Author: Richard Slavinsky

### Ingredients

- 2 cups all-purpose flour
- 2 tsp. Baking soda
- 21​ tsp. salt
- 2 tsp. ground cinnamon
- 3 eggs, well beaten
- 43​ cup vegetable oil
- 43​ cup buttermilk
- 2 cups sugar
- 2 tsp. vanilla extract
- 1 (8 oz.) can crushed pineapple, drained
- 2 cups grated carrots
- 1 (321​ oz.) cup flaked coconut
- 1 cup chopped walnuts or pecans

### Instructions

- Combine flour, baking 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 nuts.
- Pour batter in 2 greased and floured 9 inch round cake pans.
- Bake at 350° for 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
- Immediately spread Buttermilk Glaze evenly over layers.
- Cool in pans 15 minutes; remove from pans and cool completely.
- Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake.
- Store cake in refrigerator.