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