Blue Ribbon Carrot Cake

The Junior League of Portland, Oregon - 1992Cake2 cups all-purpose flour2 teaspoons baking soda2 teaspoons cinnamon1/2 teaspoon salt3 eggs3/4 cup vegetable oil3/4 cup buttermilk2 cups granulated sugar2 teaspoons vanilla extract1 (8 ounce) can pineapple, crushed and drained2 cups carrots, grated3 1/2 ounces shredded coconut1 cup seedless raisins1 cup walnuts, coarsely choppedPreheat oven to 350 degrees F. Generously grease a 13 x 9-inch baking pan or two 9-inch cake pans.Sift flour, baking soda, cinnamon and salt together; set aside.In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla extract and mix well. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.Pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in the center comes out clean.Buttermilk Glaze1 cup granulated sugar1/2 teaspoon baking soda1/2 cup buttermilk1/4 cup butter (1/2 stick)1 tablespoon light corn syrup1 teaspoon vanilla extractIn a 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 extract. Set glaze aside until cake is baked.Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes.Frosting1/4 cup butter (1/2 stick) (at room temperature)8 ounces cream cheese (at room temperature)1 teaspoon vanilla extract2 cups confectioners' sugar1 teaspoon freshly-squeezed orange juice1 teaspoon orange peel, gratedIn a large bowl, cream butter and cream cheese until fluffy. Add vanilla extract, confectioners' sugar, orange juice and orange peel. Mix until smooth. Frost cake and refrigerate until frosting is set. Serve cake chilled.Yields 20 to 24 servings.