Favorite carrot cake drnd29a

Yield: 16 Servings

Measure Ingredient
2 cups Flour
2 teaspoons Baking soda
2 teaspoons Ground cinnamon
½ teaspoon Salt
¾ cup Oil
¾ cup Buttermilk
3 \N Eggs
2 cups Granulated sugar
2 cups Carrots; shredded
8 ounces Crushed pineapple; drained
1⅓ cup Baker's Angel Flake Coconut
1 cup Walmuts; chopped
¾ cup Granulated sugar
⅓ cup Buttermilk
8 ounces Cream cheese; softened
¼ cup Touch of Butter Spread;
\N \N Softened
1 teaspoon Vanilla
1 pounds Powdered sugar; sifted




CAKE: Heat oven to 350 degrees. Mix flour, baking soda, cinnamon and salt; set aside. Whisk oil, buttermilk and eggs in large bowl until well blended. Add granulated sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well. Pour into greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. GLAZE: Heat granulated sugar and buttermilk in saucpan over low heat until sugar is dissolved. Pour over hot cake; cool. FROSTING: Beat cream cheese and spread at medium speed with electric mixer until light and fluffy. Blend in : 07/23/92 7:40 PM vanilla. Gradually add powdered sugar, beating until blended. Frost glazed cake; refrigerate. From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a

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