Recipe - Favorite Carrot Cake Drnd29a

CAKE
2 cup Flour
2 teaspoon Baking soda
2 teaspoon Ground cinnamon
One half teaspoon Salt
Three fourths cup Oil
Three fourths cup Buttermilk
3 Eggs
2 cup Granulated sugar
2 cup Carrots; shredded
8 ounce Crushed pineapple; drained
1 1/3 cup Baker's Angel Flake Coconut
1 cup Walmuts; chopped

GLAZE
Three fourths cup Granulated sugar
1/3 cup Buttermilk

FROSTING
8 ounce Cream cheese; softened
One fourth cup Touch of Butter Spread;
Softened
1 teaspoon Vanilla
1 pound Powdered sugar; sifted

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 9inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini