Yield: 16 Servings
|2 teaspoons||Baking soda|
|2 teaspoons||Ground cinnamon|
|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|
|8 ounces||Cream cheese; softened|
|¼ cup||Touch of Butter Spread;|
|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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini