Brittany got this recipe from Jennifer Johns, and she and Shalon both rave over it and asked her to make it any chance they got. Eventually, after much pleading and a little bit of bribery, Jennifer gave the recipe to Brittany and it has been treasured since.
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Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 eggs, well beaten
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 8 oz. can crushed pineapple, drained
3/4 cup vegetable oil
2 cups grated carrots
3 ½ oz. flaked coconut
1 cup chopped pecans
Buttermilk Glaze
1 cup sugar
1/2 cup buttermilk
1 tablespoon corn syrup
1/2 teaspoon baking soda
1/2 cup butter
1 teaspoon vanilla
Orange Cream Cheese Frosting
1/2 cup butter, softened
8 oz. cream cheese, softened
1 teaspoon vanilla
2 cups sifted powdered sugar
1 teaspoon grated orange rind
1 teaspoon orange juice
Combine flour, salt, baking soda, and cinnamon and set aside.
Combine the eggs, oil, buttermilk, sugar, and vanilla and beat until smooth. Stir in the flour mixture, pineapple, carrots, coconut, and chopped pecans. Pour into 2 greased and floured round pans. (You can use sheet pans, but if you use a cake pan cover the bottom in wax paper cut to fit the bottom.)
Bake at 350º F. for 30–45 minutes, or until done. (It will take longer if you use the sheet pan it will take longer.) While the cake is baking, prepare the Buttermilk Glaze.
Immediately spread the Buttermilk Glaze evenly over the cake while still in the pan. Wait 15 minutes and remove from the cake pans. Let it cool completely before frosting the cake.
Buttermilk Glaze
Combine the sugar, baking soda, buttermilk, butter and corn syrup in a saucepan. Bring this to a boil and cook for 4 minutes, stirring often. Remove from from the heat and stir in the vanilla
Orange Cream Cheese Frosting
Combine the butter and cream cheese into a mixer and beat until light and fluffy. Add the vanilla, powdered sugar, orange rind, and orange juice and beat until smooth.
Desserts, 2019