Favorite Carrot Cake Drnd29A

* Exported from MasterCook *

FAVORITE CARROT CAKE DRND29A

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
2 c Flour
2 ts Baking soda
2 ts Ground cinnamon
1/2 ts Salt
3/4 c Oil
3/4 c Buttermilk
3 Eggs
2 c Granulated sugar
2 c Carrots -- shredded
8 oz Crushed pineapple -- drained
1 1/3 c Baker's Angel Flake Coconut
1 c Walmuts -- chopped
-----GLAZE-----
3/4 c Granulated sugar
1/3 c Buttermilk
-----FROSTING-----
8 oz Cream cheese -- softened
1/4 c Touch of Butter Spread
Softened
1 t Vanilla
1 lb 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 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



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