Favorite Carrot Cake Drnd29a

Ingredients

2 c flour
2 ts baking soda
2 ts cinnamon
1/2 ts salt
3/4 c oil
1 1/8 c buttermilk
3 eggs
2 3/4 c granulated sugar
2 c carrots
8 oz pineapple
1 3/8 c bakers angel flake coconut
1 c walmuts
8 oz cream cheese softened
1/4 c touch of butter spread
1 t vanilla
1 lb powdered sugar sifted

Instructions

CAKE: Heat oven to 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 13 x 9-inch baking pan. Bake 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 : 07/23/92 7:40 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 drnd29a