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Ingredients Jump to Instructions ↓

  1. --CAKE-- 2 c Flour

  2. 2 ts Baking soda

  3. 2 ts Ground cinnamon

  4. 1/2 ts Salt

  5. 3/4 c Oil

  6. 3/4 c Buttermilk

  7. 3 Eggs

  8. 2 c Granulated sugar

  9. 2 c Carrots -- shredded

  10. 8 oz Crushed pineapple -- drained

  11. 1 1/3 c Baker's Angel Flake Coconut

  12. 1 c Walmuts -- chopped

  13. --GLAZE-- 3/4 c Granulated sugar

  14. 1/3 c Buttermilk

  15. --FROSTING-- 8 oz Cream cheese -- softened

  16. 1/4 c Touch of Butter Spread

  17. Softened 1 t Vanilla

  18. 1 lb Powdered sugar -- sifted

  19. 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

  20. 13 x 9-inch baking pan. Bake

  21. 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 :

  22. 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 drnd

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