DailyInbox.com: The Recipe File -- Blue Ribbon Carrot Cake

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   TIRED OF STANDING IN LINE? STAY HOME AND WIN A DIGITAL CAMERA! Go to store. Stand in line. Buy film. Take pictures. Go to store. Stand in line. Drop off film for processing. Go to store. Stand in line. Pick up prints. Get home. Realize you've wasted lots of time and money on some really bad shots. Sound familiar? Change this nightmare into a pretty picture. Stay home and have your film processed for FREE with PhotoChannel. Never pay for a bad shot again. Print only your favorite images. Share prints online for FREE. Join today for FREE and you'll be entered to WIN A DIGITAL CAMERA in our Thanksgiving contest. Find out more: www.photochannel.com Desserts: Blue Ribbon Carrot Cake from From Portland's Palate... A Collection of Recipes from the City of Roses INGREDIENTS FOR CAKE: 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups granulated sugar 2 teaspoons vanilla extract 1 (8-ounce) can pineapple, crushed and drained 2 cups carrots, grated 3-1/2 ounces shredded coconut 1 cup seedless raisins 1 cup walnuts, coarsely chopped INGREDIENTS FOR GLAZE: 1 cup granulated sugar 1/2 teaspoon baking soda 1/2 cup buttermilk 1/4 cup butter (1/2 cube) 1 tablespoon light corn syrup 1 teaspoon vanilla extract INGREDIENTS FOR FROSTING: 1/4 cup butter (1/2 cube), room temperature 1 (8-ounce) package cream cheese, room temperature 1 teaspoon vanilla extract 2 cups powdered sugar 1 teaspoon freshly-squeezed orange juice 1 teaspoon orange peel, grated TO PREPARE: Preheat oven to 350 degrees. Generously grease a 9 x 13-inch baking pan or two 9-inch cake pans. TO PREPARE CAKE: Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs.  Add oil, buttermilk, sugar and vanilla 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 toothpick inserted in the center comes out clean. TO PREPARE BUTTERMILK GLAZE: In 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.  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. FROSTING: In a large bowl, cream butter and cream cheese until fluffy.  Add vanilla, powdered sugar, orange juice and orange peel.  Mix until smooth.  Frost cake and refrigerate until frosting is set.  Serve cake chilled. YIELD: 20 TO 24 SERVINGS Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved. To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364. The Junior League of Portland, Oregon, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of From Portland's Palate, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]