Ingrédients pour Blue Ribbon Carrot Cake
- 2 cups all-purpose flour
- ½ teaspoon baking soda (for glaze)
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- Extra Large Eggs
- Vegetable Oil
- 1 cup buttermilk (for glaze)
- 1 cup granulated sugar (for glaze)
- 1 teaspoon pure vanilla extract (for frosting)
- Unsweetened Crushed Canned Pineapple
- 2 cups finely grated carrots
- Shredded Coconut
- Pecans
- ½ cup (1 stick) unsalted butter (for frosting)
- ½ cup light corn syrup (for glaze)
- 8 ounces cream cheese (softened)
- 3-4 cups powdered sugar (to taste)
- Orange Juice
- Orange Zest
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Comment préparer Blue Ribbon Carrot Cake
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish or two 9-inch cake pans.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt. Set aside.
- In a large bowl, beat 4 large eggs until light and fluffy.
- Add 1 cup vegetable oil, 1 cup buttermilk, 1 ¾ cups granulated sugar, and 2 teaspoons pure vanilla extract. Mix well.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined.
- Fold in 1 cup crushed pineapple (drained), 2 cups finely grated carrots, 1 cup shredded coconut, and 1 cup chopped walnuts or pecans.
- Pour batter into the prepared baking dish or pans.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the buttermilk glaze: In a medium saucepan, combine 1 cup granulated sugar, ½ teaspoon baking soda, 1 cup buttermilk, ½ cup (1 stick) unsalted butter, and ½ cup light corn syrup.
- Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until the glaze turns a caramel color.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Once the cake is baked, remove it from the oven and immediately poke holes all over the top using a fork.
- Slowly pour the warm buttermilk glaze over the hot cake, allowing it to soak in.
- Let the cake cool in the pan for 15 minutes, allowing the glaze to be absorbed.
- Turn the cake out of the pan, if desired, and let it cool completely.
- Prepare the cream cheese frosting: In a large bowl, beat ½ cup (1 stick) unsalted butter and 8 ounces cream cheese until light and fluffy.
- Gradually add 3-4 cups powdered sugar, beating until smooth and creamy. (Adjust powdered sugar to your desired sweetness).
- Add 1 teaspoon pure vanilla extract and beat until well combined.
- Frost the cooled cake with the cream cheese frosting.
- Chill the frosted cake for at least 30 minutes to allow the frosting to set before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
162g
Fat
54g
Carbs
17g
