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Carrot Cake with Orange Cream Cheese Frosting

Ingredients

For the Carrot Cake

  • 2 cups All-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 eggs, slightly beaten
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 20 oz can crushed pineapple, drained
  • 3 1/2 cups carrots, grated
  • 1 1/2 cup coconut, flaked
  • 1 tsp orange peel, grated
  • 1 cup walnuts, chopped (optional)

For the Buttermilk Glaze

  • 1/2 cup sugar
  • 1/4 tsp baking soda
  • 1/4 cup buttermilk
  • 1/4 cup butter
  • 1 1/2 tsp light corn syrup
  • 1/2 tsp vanilla extract

For the Orange Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 2 tsp grated orange peel
  • 2 tsp fresh orange juice

Instructions

  1. Preheat over to 350°.

  2. Lightly grease and flour two 8 inch cake pans.

For the Carrot Cake

  1. In a medium mixing bowl, whisk together flour, baking soda, salt and cinnamon.

  2. In a large mixing bowl, combined eggs, oil, buttermilk, sugar and vanilla. Beat on low-speed until well combined.

  3. Stir in flour mixture with a wooden spoon.

  4. Fold in grated carrots, flaked coconut, and crushed pineapple until combined.

  5. Pour into prepared cake pans and bake for 30-35 minutes or until tooth pick inserted in the center comes out clean.

  6. Remove from oven and poke little holes all over the cake.

  7. Immediately pour the buttermilk glaze over both cakes.

  8. Let cool in cake pans for 15 minutes.

  9. Remove cakes and let cool completely on a wire rack. 

For the Buttermilk Glaze

  1. In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil.

  2. Cook for 5 minutes, stirring often.

  3. Remove from heat. Add vanilla. Stir until combined.

For the Orange Cream Cheese Frosting

  1. In a medium mixing bowl, beat butter and cream cheese until light and fluffy.

  2. Add vanilla, powdered sugar, grated orange peel, and fresh orange juice.

  3. Beat until smooth.

  4. Frost each cake once cooled completely.

  5. Enjoy!

  6. Store in refrigerator.

Recipe Notes

Recipe adapted from my Jennifer's Carrot Cake Bites and Southern Living "Blue Ribbon Carrot Cake" April 1981