Blue Ribbon Carrot Cake [With Buttermilk Glaze] - cooking recipe

Ingredients

Buttermilk glaze
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
Cake
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
Frosting
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

Preparation

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.