Blue Ribbon Carrot Cake

2 cups all purpose flour
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 eggs; well beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
8 ounce can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounce can coconut
1 cup walnuts; chopped

Buttermilk glaze:
1 cup sugar
1/2 teaspoon soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Orange cream cheese frosting:
1/2 cup butter; softened
8 ounces cream cheese; softened
1 teaspoon vanilla extract
2 cups powdered sugar; sifted
1 teaspoon grated orange rind
1 teaspoon orange juice


Combine flour, 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 walnuts pour batter into two greased and floured 9-inch round cake pans. Bake at 350 degrees for 35-40 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 let cool completely. Spread orange cream cheese frosting between layers and on top and sides of cake. Store cake in refrigerator.


Buttermilk glaze - combine sugar, soda, buttermilk, butter, and corn syrup in a dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla.


Orange cream cheese frosting - combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind, and juice; beat until smooth.