First rate carrot cake

12 Servings

Ingredients

QuantityIngredient
2cupsFlour, all-purpose
2teaspoonsBaking soda
2teaspoonsCinnamon
½teaspoonSalt
3largesEggs
¾cupVegetable oil
¾cupButtermilk
2cupsSugar
2teaspoonsVanilla extract
1canCrushed pineapple -- 8-oz,
Drained
2cupsCarrots -- shredded
½cupCoconut -- dried,shredded
1cupWalnuts, black -- chopped
Cream Cheese Frosting:
¼poundsButter or margarine
8ouncesCream cheese
1teaspoonVanilla extract
2cupsPowdered sugar -- sifted
1teaspoonOrange juice
1teaspoonOrange peel -- grated,
Fresh

Directions

Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan.

Preheat oven to 350 degrees. For Cake: sift flour, baking soda, cinnamon and salt together; set aside. In a large mixing bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, drained pineapple, carrots, coconut and coarsely chopped walnuts. Stir well then pour into pans. Bake for 55 minutes or until toothpick inserted near center comes out clean. Frost with cream cheese frosting; refrigerate cake. Frosting: have butter (or margarine) and cream cheese at room temperature; cream together until fluffy. Add vanilla, powdered sugar, orange juice and peel. Mix until smooth. This cake was a second place winner at the Del Mar fair. Jo Anne Merrill

Recipe By : Jo Anne Merrill