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Desserts - Best of Show Carrot Cake (2011 Obion County Fair)

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 8 ounces crushed pineapple, drained
  • 1 cup flaked coconut
  • 1 cup chopped pecans or walnuts

Stir together flour, soda, salt, and cinnamon. Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut, and nuts. Pour into three round cake pans that have been greased and lined with waxed paper. Bake at 350ยบ for 25-30 minutes or until a wooden pick inserted in the middle comes out clean.
Buttermilk Glaze:
1 cup sugar
11/2 teaspoons baking soda
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring all ingredients except vanilla to a boil over medium heat. Boil, stirring often, for four minutes. Remove from heat and stir in vanilla. Drizzle evenly over the cake layers before frosting.
Cream Cheese Frosting:
3/4 cup butter or margarine softened
8 ounces cream cheese, softened
3 cups sifted powdered sugar
11/2 teaspoons vanilla extract
Beat butter and cream cheese with an electric mixer until smooth. Add powdered sugar and beat until well mixed. Add vanilla and spread over cake. Refrigerate cake before serving.
Submitted By: Teresa Vinson
Union City
Obion Farmers Co-op
Number of Servings: 0
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