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Cake 2 c. white sugar 3/4 c. vegetable oil 3 eggs 1 tsp. vanilla extract 3/4 c. buttermilk 2 c. grated carrots 1 c. flaked coconut 15 oz. can crushed pineapple, drained 2 c. all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon 1 1/2 tsp. salt 1 c. chopped walnuts Preheat oven to 350. Grease 9 x 13 baking pan. Set aside. In a large bowl, mix sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt. Gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan. Bake 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and set aside to cool. Frosting 1/2 c. butter 8 oz. cream cheese 1 tsp. vanilla extract 4 c. confectioner's sugar In a medium mixing bowl, combine butter, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |