Recipe - First Rate Carrot Cake

2 cup Flour; allpurpose
2 teaspoon Baking soda
2 teaspoon Cinnamon
One half teaspoon Salt
3 lg Eggs
Three fourths cup Vegetable oil
Three fourths cup Buttermilk
2 cup Sugar
2 teaspoon Vanilla extract
1 cn Crushed pineapple; 8oz,
drained
2 cup Carrots; shredded
One half cup Coconut; dried,shredded
1 cup Walnuts; black, chopped
Cream Cheese Frosting
One fourth pound Butter or margarine
8 ounce Cream cheese
1 teaspoon Vanilla extract
2 cup Powdered sugar; sifted
1 teaspoon Orange juice
1 teaspoon Orange peel; grated, fresh *
see note

Grease and flour two 9inch cake pans or a 13x9x2 inch baking pan. Preheat
oven to 350 degrees. For Cake: sift flour, baking soda, cinnamon and salt
together; set aside. In a large mixing bowl, beat eggs. Add oil,
buttermilk, sugar and vanilla; mix well. Add flour mixture, drained
pineapple, carrots, coconut and coarsely chopped walnuts. Stir well then
pour into pans. Bake for 55 minutes or until toothpick inserted near center
comes out clean. Frost with cream cheese frosting; refrigerate cake.
Frosting: have butter (or margarine) and cream cheese at room temperature;
cream together until fluffy. Add vanilla, powdered sugar, orange juice and
peel. Mix until smooth. This cake was a second place winner at the Del Mar
fair. Jo Anne Merrill

NOTES : My note: I use sweet potatoes

Recipe by: Jo Anne Merrill

Posted to recipeludigest Volume 01 Number 295 by "Christopher E. Eaves"
cea260@airmail.net on Nov 23, 97