Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour, all-purpose |
| 2 teaspoons | Baking soda |
| 2 teaspoons | Cinnamon |
| ½ teaspoon | Salt |
| 3 larges | Eggs |
| ¾ cup | Vegetable oil |
| ¾ cup | Buttermilk |
| 2 cups | Sugar |
| 2 teaspoons | Vanilla extract |
| 1 can | Crushed pineapple -- 8-oz, |
| \N \N | Drained |
| 2 cups | Carrots -- shredded |
| ½ cup | Coconut -- dried,shredded |
| 1 cup | Walnuts, black -- chopped |
| \N \N | Cream Cheese Frosting: |
| ¼ pounds | Butter or margarine |
| 8 ounces | Cream cheese |
| 1 teaspoon | Vanilla extract |
| 2 cups | Powdered sugar -- sifted |
| 1 teaspoon | Orange juice |
| 1 teaspoon | Orange peel -- grated, |
| \N \N | Fresh |
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