Blue Ribbon Carrot Cake

Author: Richard Slavinsky

Ingredients

• $2$ cups all-purpose flour
• $2$ teaspoons Baking soda
• $\frac{1}{2}$ teaspoon salt
• $2$ teaspoons ground cinnamon
• $3$ eggs, well beaten
• $\frac{3}{4}$ cup vegetable oil
• $\frac{3}{4}$ cup buttermilk
• $2$ cups sugar
• $2$ teaspoons vanilla extract
• $1$ ($8$ ounces) can crushed pineapple, drained
• $2$ cups grated carrots
• $1$ ($3\frac{1}{2}$ ounces) 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.