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
GLAZE
FROSTING
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