Blue Ribbon Carrot Cake

Kay Shirey

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cup all purpose flour
  • 2 tsp soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 cups carrots, grated
  • 2 cups sugar
  • 2 tsp vanilla
  • 1 (8 oz) can crushed pineapple, drained
  • 1 (3 1/2 oz) can coconut
  • 1 cup pecans, chopped

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 nuts. Pour batter into greased and floured 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes, or until pick inserted comes out clean. Cool in pans 15 minutes. Remove from pans and let cool completely. Spread orange cream cheese frosting between layers and over cake. Store in refrigerator.


  • 1/2 cup butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 1 tsp vanilla
  • 2 cups powdered sugar, sifted
  • 1 tsp orange juice
  • 1 tsp orange rind, grated.

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