| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts, Olympics | 16 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | t | Baking soda |
| 2 | t | Ground cinnamon |
| 1/2 | t | 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 | t | Vanilla |
| 1 | lb | Powdered sugar, sifted |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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