Best 6 Blue Ribbon Carrot Cake Recipes

Indulge in the delectable world of carrot cakes with our comprehensive guide to creating the ultimate "Blue Ribbon Carrot Cake". As its name suggests, this cake is a culinary masterpiece that has earned top honors in various competitions. Whether you're a seasoned baker or just starting your baking journey, this article will provide you with the essential knowledge and techniques to craft a magnificent carrot cake that will impress your family and friends. We will delve into the secrets of selecting the finest ingredients, achieving the perfect balance of flavors, and mastering the art of intricate decoration. With step-by-step instructions and expert tips, we will guide you through the process of baking a "Blue Ribbon Carrot Cake" that will become a cherished part of your culinary repertoire.

Let's cook with our recipes!

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]

Blue Ribbon Carrot Cake [with Buttermilk Glaze] image

From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.

Provided by Recipe Junkie

Categories Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 26

Ingredients

1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
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 crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisin
1 cup coarsely chopped walnuts
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

Steps:

For Buttermilk Glaze:.
In 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 aside until cake is baked.
For cake:.
Preheat oven to 350.
Generously grease a 9x13 baking dish or 2 9" cake pans.
Sift flour, baking soda, cinnamon and salt together.
Set aside.
In 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 for 45-55 minutes or until toothpick inserted in the center comes out clean.
Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
For Frosting:.
In 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.

BLUE RIBBON CARROT CAKE COOKIES

Blue Ribbon Carrot Cake Cookies image

I created this recipe because I just love carrot cake. I wanted something that I could take with me anywhere and not need a fork. I entered my recipe in the Los Angeles County Fair and the cookies not only won first place, but were also named Best of Division. -Marina Castle, Canyon Country, California

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 24

Ingredients

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon rum extract
3 cups all-purpose flour
1/2 cup old-fashioned oats
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup chopped walnuts, toasted
3/4 cup shredded carrots
3/4 cup raisins
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
2 tablespoons crushed pineapple
Additional confectioners' sugar

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.

Nutrition Facts : Calories 176 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 117mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

BLUE RIBBON CARROT CAKE

Blue Ribbon Carrot Cake image

The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake..

Provided by Grannie B

Categories Dessert

Time 1h10m

Yield 1 cake, 20-24 serving(s)

Number Of Ingredients 25

Ingredients

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 extra large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
1 tablespoon vanilla
1 (8 ounce) can unsweetened crushed canned pineapple, drained
2 cups carrots, grated
3/4 cup shredded coconut
1 cup chopped pecans
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon vanilla
1/2 cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
1 -1 1/2 cup powdered sugar
1 teaspoon orange juice (optional)
1 teaspoon orange zest (optional)

Steps:

Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
Sift flour, baking soda, cinnamon and salt together; set aside.
In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.

Nutrition Facts : Calories 464.7, Fat 27.4, SaturatedFat 10.9, Cholesterol 65.4, Sodium 378.6, Carbohydrate 52.4, Fiber 1.6, Sugar 40.5, Protein 4.3

BLUE RIBBON CARROT CAKE

BLUE RIBBON CARROT CAKE image

Categories Cake Dessert Bake

Yield 10 SERVING

Number Of Ingredients 30

Ingredients

BUTTERMILK GLAZE
1 CUP SUGAR
1/2 TSP SODA
1/2 CUP BUTTERMILK
1/2 CUP BUTTER
1TBLS LIGHT CORN SYRUP
1TSP VANILLA EXTRACT
ORANGE CREAM CHEESE FROSTING
1/2 CUP BUTTER, SOFTENED
1(8-OZ.) PACKAGE CREAM
CHEESE
1 TSP. VANILLA EXTRACT
2 CUPS SIFTED POWDERED SUGAR
1 TSP ORANGE JUICE
1 TSP GRATED ORANGE RIND
CARROT CAKE
2 CUPS ALL PURPOSE FLOUR
2 TSP SODA
1/2 TSP SALT
2 TSP GROUND CINNAMON
3 EGGS, WELL BEATEN
3/4 CUPS VEGETABLE OIL
3/4 CUP BUTTERMILK
2 CUP SUGAR
2 TSP VANILLA EXTRACT
1(8-OZ.) CAN CRUSHED
PINEAPPLE DRAINED
2 CUPS GRATED CARROTS
1(3-OZ.)CAN FLAKED COCONUT
1 CUP CHOPPED WALNUTS

Steps:

GLAZE: COMBINE SUGAR, SODA, BUTTERMILK, BUTTER, AND CORN SYRUP IN A DUTCH OVEN, BRING TO BOIL, COOK 4 MIN. STIR OFTEN. REMOVE FROM HEAT, STIR IN VANILLA. ORANGE CREAM CHEESE FROSTING: COMBINE BUTTER AND CREAM CHEESE, BEATING UNTIL LIGHT AND FLUFFY. ADD VANILLA, POWDERED SUGAR, JUICE AND RIND, BEAT UNTIL SMOOTH. CARROT CAKE: COMBINE FLOUR, SODA, SALT, AND CINNAMON; SET ASIDE. COMBINE EGGS, OIL, SUGAR, BUTTERMILK, AND VANILLA, BEAT UNTIL SMOOTH. STIR IN FLOUR MIXTURE, PINEAPPLE, CARROTS, COCONUT, AND CHOPPED NUTS. POUR BATTER INTO TWO GREASED AND FLOURED 9-INCH ROUND CAKE PANS. BAKE AT 350 DEGREES FOR 35-40 MIN. OR UNTIL A WOODEN PICK COMES OUT CLEAN. IMMEDATELY SPREAD BUTTERMILK GLAZE EVENLY OVER LAYERS. COOL IN PANS 15 MIN. REMOVE AND LET COOL COMPLETELY, FROST WITH CREAM CHEESE FROSTING.

BLUE RIBBON CARROT CAKE

Blue Ribbon Carrot Cake image

Though this recipe came from humble beginnings (it was in a shoebox of recipes my mother had saved since the forties), it has since risen to fame as the best carrot cake ever amongst my family, friends, and coworkers. Nothing like the sawdust-dry carrot cakes you often come across, this one is dense, moist and very rich. I knew...

Provided by Lisa Glass

Categories Cakes

Time 1h

Number Of Ingredients 24

Ingredients

2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
3 eggs, well beaten
3/4 c vegetable oil
3/4 c buttermilk
2 c sugar
2 tsp real vanilla extract
1 can(s) dole crushed pineapple (8 oz.), drained
2 c grated carrots
2 tsp cinnamon
3 1/2 oz angel flaked coconut
BUTTERMILK GLAZE
1 c sugar
1/2 c buttermilk
1 Tbsp light corn syrup
1/2 tsp baking soda
1/2 c butter
1 tsp real vanilla extract
CREAM CHEESE FROSTING
1/2 c butter, softened
1 tsp real vanilla extract
8 oz cream cheese, softened
2 c powdered sugar

Steps:

1. Combine flour, soda, salt, and cinnamon in a medium bowl.
2. Combine eggs, oil, buttermilk, sugar, and vanilla in a large bowl or stand mixer. Beat until smooth.
3. Stir dry ingredients into wet ingredients. Mix in drained pineapple, carrots, and coconut.
4. Pour batter into a greased and floured 9 x 13 pan.
5. Bake at 350 degrees for 30-40 minutes, or until a wooden toothpick comes out free of wet batter. While cake is baking, make buttermilk glaze.
6. For buttermilk glaze, combine sugar, soda, buttermilk, butter, and corn syrup in a heavy pan or small dutch oven. Bring to a boil; cook for four minutes, stirring constantly. Remove from heat. Stir in vanilla.
7. When cake is finished, remove from oven and immediately spread with buttermilk glaze. While cooling, make cream cheese frosting.
8. For frosting, combine butter and cream cheese until light and fluffy. Add vanilla and powdered sugar. Beat until smooth.
9. After cake is cooled completely, spread on cream cheese frosting. Store cake covered in the refrigerator.

THE BLUE RIBBON CARROT CAKE

The Blue Ribbon Carrot Cake image

This may have been posted before, but a friend gave me this version from an old cookbook. It's a little involved but well worth the effort.

Provided by Diane Audette

Categories Cakes

Time 2h

Number Of Ingredients 27

Ingredients

1 c granulated sugar
1/2 tsp baking soda
1/2 c buttermilk
1/2 stick butter
1 Tbsp light corn syrup
1 tsp vanilla extract
GLAZE (ABOVE)
2 c all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 c vegetable oil
3/4 c buttermilk
2 c granulated sugar
2 tsp vanilla extract
1 8oz can(s) crushed pineapple
2 c grated carrots
3 1/2 oz shredded coconut
1 c chopped walnuts
CAKE (ABOVE)
1/2 stick butter, softened
1 8oz pkg cream cheese, softened
1 tsp vanilla extract
2 c powdered sugar
1 tsp orange juice, fresh
FROSTING (ABOVE)

Steps:

1. For the cake: Preheat oven to 350. Generously grease a 9x13 baking dish or 2 9" cake pans. Sift flour, baking soda, cinnamon and salt together. Set aside. In 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 for 45-55 minutes or until toothpick inserted in the center comes out clean. Ovens vary. Mine takes 40 minutes. While cake is baking, make the glaze.
2. For Buttermilk Glaze:. In 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. When cake is done, remove the cake from the oven and pour the glaze onto the hot cake. Allow the cake to absorb glaze, about 15 minutes. Prepare frosting.
3. For Frosting:. In large bowl, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, and orange juice. Mix until smooth. Frost cake and refrigerate until frosting is set. Serve cake chilled.

Tips for Making the Best Blue Ribbon Carrot Cake

Use fresh, high-quality ingredients. This will make a big difference in the taste and texture of your cake.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake at the right temperature. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and it may be dry.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Use a cream cheese frosting. Cream cheese frosting is the classic frosting for carrot cake. It's rich and creamy, and it pairs perfectly with the moist, spicy cake.
Garnish the cake with chopped walnuts or pecans. This will add a nice finishing touch to your cake.

Conclusion

Blue ribbon carrot cake is a delicious and festive cake that is perfect for any occasion. By following the tips in this article, you can make a carrot cake that is sure to impress your friends and family.

Tips for Making the Best Blue Ribbon Carrot Cake

Use fresh, high-quality ingredients: This will make a big difference in the taste and texture of your cake.
Don't overmix the batter: Overmixing can make the cake tough.
Bake the cake at the right temperature: If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and it may be dry.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Use a cream cheese frosting: Cream cheese frosting is the classic frosting for carrot cake. It's rich and creamy, and it pairs perfectly with the moist, spicy cake.
Garnish the cake with chopped walnuts or pecans: This will add a nice finishing touch to your cake.

Conclusion

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