Blue Ribbon Carrot Cake

Logan's birthday was on the 27th and Jennilee, Logan, and Cache paid us a welcome visit that day as Logan had business in So. Cal. We went out for Chinese food and I made Logan "Blue Ribbon Carrot Cake" for his birthday. It was fun to have them spend the night and we always love seeing how much baby Cache has grown.
This recipe is one someone gave me to make for a church event and it is so good, I have been using the recipe ever since!

Blue Ribbon Carrot Cake

3 eggs

3/4 cup vegetable oil

3/4 cup buttermilk

2 cups sugar

2 tsp. vanilla

1-8 oz. can crushed pineapple (drained)

2 cups grated carrots

2/3 cups shredded coconut

1 cup walnuts-chopped

2 cups flour

2 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

Preheat oven-350˚. Spray or grease a 9x13 pan.

In large bowl, beat eggs. Add oil, buttermilk, sugar, vanilla and mix well. Mix dries together in a separate bowl.

Add dries and all other ingredients to first mixture. Mix well.

Pour in pan and bake 45-50 minutes or until toothpick comes out clean.

While cake is baking, prepare glaze:

1 cup sugar

1/2 tsp soda

1 cube (1/2 cup) butter

1/2 cup buttermilk

1 tablespoon white corn syrup

Combine all ingredients in small sauce pan. Bring to Boil and simmer 5 minutes-stirring constantly. Remove from heat and add 1 tsp. vanilla. When cake is done, pour glaze over hot cake.

Let cake cool completely. Frost (in pan)

Frosting:

1 cube (1/2 cup) softened butter

8 oz. softened cream cheese

1 tsp. vanilla

2 cups powdered sugar

1 tsp orange juice

1 tsp grated orange peel.

Mix with an electric beater until smooth