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Ingredients Jump to Instructions ↓

  1. Cake

  2. 2 cups 125g / 4.4oz Flour

  3. 2 teaspoons 10ml Baking soda

  4. 2 teaspoons 10ml Ground cinnamon

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 3/4 cup 177ml Oil

  7. 3/4 cup 177ml Buttermilk

  8. 3 Eggs

  9. 2 cups 396g / 13oz Granulated sugar

  10. 2 cups 220g / 7.8oz Carrots - shredded

  11. 8 oz 227g Crushed pineapple - drained

  12. 1 1/3 cups 123g / 4 1/3oz Baker's angel flake coconut

  13. 1 cup 146g / 5.1oz Walnuts - chopped

  14. Glaze

  15. 3/4 cup 148g / 5 1/5oz Granulated sugar

  16. 1/3 cup 78ml Buttermilk

  17. Frosting

  18. 8 oz 227g Cream cheese - softened

  19. 1/4 cup 49g / 1.7oz Touch of butter spread

  20. 1 teaspoon 5ml Vanilla

  21. 1 lb 454g / 16oz Powdered sugar - sifted

Instructions Jump to Ingredients ↑

  1. CAKE:

  2. Heat oven to 350F.

  3. 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.

  4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.

  5. GLAZE: Heat granulated sugar and buttermilk in saucepan over low heat until sugar is dissolved. Pour over hot cake; cool.

  6. FROSTING: Beat cream cheese and spread at medium speed with electric mixer until light and fluffy.

  7. Blend in vanilla. Gradually add powdered sugar, beating until blended.

  8. Frost glazed cake; refrigerate.

  9. From the Official U.S. Olympic Training Table Cookbook

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