Best 6 The Blue Ribbon Carrot Cake Recipes

Welcome to the world of culinary delights, where baking enthusiasts and carrot cake aficionados gather to discover the secrets of the remarkable Blue Ribbon Carrot Cake. This exceptional cake has captivated the hearts and taste buds of judges and cake lovers alike, earning its place as an icon in the realm of dessert artistry. Get ready to embark on a delectable journey as we unveil the secrets behind this culinary masterpiece, guiding you through each step of the baking process to achieve perfection and recreate this award-winning carrot cake in your kitchen.

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

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 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.

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 @archangel888

Categories Cakes

Number Of Ingredients 27

Ingredients

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

Steps:

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.
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.
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.

BLUE RIBBON CARROT CAKE

Blue Ribbon Carrot Cake image

Number Of Ingredients 31

Ingredients

Buttermilk Glaze:
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup (1/2 stick) butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
------------------------------
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 crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisins
1 cup coarsely chopped walnuts
------------------------------
Frosting:
1/4 cup (1/2 stick) butter, 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 grated orange peel

Steps:

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. Cake: Generously grease a 9x13-inch baking pan or 2 (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 and mix well. Add flour mixture, pineapple, carrots, coconut, raisins, and walnuts and stir well. Pour into prepared pan. Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and slowly pour Buttermilk Glaze over the 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.

Nutrition Facts : Nutritional Facts Serves

BLUE RIBBON ZUCCHINI CARROT APPLE BREAD RECIPE

Blue Ribbon Zucchini Carrot Apple Bread Recipe image

Provided by carvalhohm

Number Of Ingredients 21

Ingredients

Cream Cheese Drip Frosting (optional):
2 cups sugar
1 cup unsalted butter, melted, or canola oil
3 eggs
1/4 cup fresh orange juice
2 1/2 teaspoons pure vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/2 teaspoons cinnamon
Pinch of cloves
2 cups shredded carrots
1 cut shredded zucchini (unpeeled)
1/2 cup plumped yellow raisins
1 cup finely diced, peeled apples
1/2 cup walnuts, chopped (optional)
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
2 to 3 cups confectioner's sugar
Orange juice, as required

Steps:

Preheat oven to 350 degrees. Grease 2 8x4" loaf pans or one Bundt pan. (This recipe can also make 18 to 24 muffins.) Place pans on parchment paper-lined baking sheet. In mixer bowl, blend sugar, butter or oil, eggs, orange juice and vanilla. In medium bowl, stir together flour, salt, baking powder, baking soda, cinnamon and cloves. Fold dry ingredients into wet batter along with shredded carrots, zucchini, raisins, apples and walnuts. Spoon into prepared pans(s). Bake until done, about 1 hour, or until loaves spring back when gently touched with fingertips. Cool to room temperature before icing. *Cream Cheese Drip Frosting:* Place cream cheese, butter and most of confectioner's sugar in food processor or mixer bowl. Blend, adding more of confectioners' sugar and drizzling in a bit of orange juice to make soft, fluffy topping. Add more confectioners' sugar if required (or orange juice to loose, if necessary). Frost top of loaf or cake (if frost is soft enough, it will drip down sides), and garnish with shredded carrots and dusting of cinnamon before serving.

Tips:

Use fresh carrots. Fresh carrots have a sweeter flavor and more vibrant color than older carrots. Look for carrots that are firm and have smooth skin.
Grate the carrots finely. This will help them distribute evenly throughout the cake batter and give the cake a smooth texture.
Don't overmix the batter. Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake in a well-greased Bundt pan. This will help the cake to rise evenly and prevent it from sticking to the pan.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Use a cream cheese frosting. Cream cheese frosting is a classic pairing for carrot cake. It's easy to make and adds a delicious tangy flavor to the cake.
Garnish the cake with chopped walnuts or pecans. This will add a nice crunch and flavor to the cake.

Conclusion:

This Blue Ribbon Carrot Cake is a delicious and moist cake that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like your carrot cake with nuts, raisins, or cream cheese frosting, this recipe has you covered. So next time you're looking for a special cake to bake, give this Blue Ribbon Carrot Cake a try. You won't be disappointed!