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