*  Exported from  MasterCook  *

                        Favorite Carrot Cake

Recipe By     : Official U.S. Olympic Training Table Cookbook
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake:
   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            Walnuts -- 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       ts           Vanilla
   1       lb           Powdered sugar -- sifted

  Cake:

  Heat oven to 350°F. 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
  13x9" baking pan. Bake 40 to 45 minutes or until toothpick inserted
  in center comes out clean.

  Glaze:

  Heat granulated sugar and buttermilk in saucepan 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 vanilla. Gradually add powdered
  sugar, beating until blended. Frost glazed cake; refrigerate.

  Formatted by: Rose Capoccia (DRND29A), Jul 23, 1992


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