BLUE RIBBON CARROT CAKE

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.