| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Salt |
| 3 |
|
Eggs |
| 3/4 |
c |
Oil |
| 3/4 |
c |
Buttermilk |
| 2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1 |
sm |
Can crushed pineapple |
| 1/2 |
c |
Chopped nuts; (optional) |
| 3 1/2 |
oz |
Coconut |
| 2 |
c |
Grated carrots |
| 1 |
lb |
Powdered sugar |
| 8 |
oz |
Cream cheese |
| 1/2 |
|
Sticks butter; (up to 1-1/2) |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Chopped pecans; (optional) (up to 1-1/2) |
| 1 |
sm |
Can crushed pineapple; drained |
| 1/4 |
c |
Evaporated milk; (optional) |
INSTRUCTIONS
FROSTING
Sift dry ingredients and set aside. Beat eggs and all oil, buttermilk,
sugar and vanilla. Mix thoroughly. Add dry ingredients, mixing well. Mix in
pineapple, nuts, carrots, and coconut. Bake in lightly greased and floured
11 x 7" pan at 350 degrees for 55 minutes.
Frosting: Combine and spread over cake layers. Keep cake refrigerated.
Posted to EAT-L Digest by Phyllis Braun <pbraun@IDIR.NET> on Feb 4, 1998
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