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Favorite Carrot Cake Drnd29a

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Cake Desserts


  • 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
  • 3/4 c Granulated sugar
  • 1/3 c Buttermilk
  • 8 oz Cream cheese; softened
  • 1/4 c Touch of Butter Spread;
  • Softened
  • 1 ts 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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