Tropical carrot cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Eggs |
| ¾ | cup | Vegetable oil |
| ¾ | cup | Buttermilk |
| 2 | cups | All-purpose flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Vanilla extract |
| 2 | cups | Carrots -- finely shredded |
| 1 | cup | Raisins |
| 1 | can | Crushed pineapple -- 8 |
| ounce | Undrained | |
| 1 | cup | Walnuts -- chopped |
| 1 | cup | Flaked coconut |
| FROSTING: | ||
| 1 | pack | Cream cheese -- 8 ounces |
| Softened | ||
| 4 | cups | Confectioners' sugar |
| 2 | tablespoons | Heavy cream |
| 1 | teaspoon | Vanilla extract |
Directions
In a large mixing bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 deg. for 45-50 minutes or until cake tests done.
Cool. For frosting, beat all ingredients in a mixing bowl until smooth. Frost cake. Yield: 12-16 servings Recipe By : Taste of Home