Ingredients
- 3 eggs
- 550 gr granulated sugar
- 375 gr powdered sugar sifted
- 260 gr carrots (shredded)
- 250 gr flour
- 260 ml buttermilk
- 240 gr pineapple (crushed drained)
- 180 ml oil
- 140 gr walmuts (chopped)
- 230 ml cream cheese softened
- 110 gr bakers angel flake coconut
- 55 gr touch of butter spread
- 9 gr baking soda
- 5 gr cinnamon (ground)
- 4 gr vanilla
- 1 gr 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 23 cm 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 : 0. 330812854442.35 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
