Favorite Carrot Cake Drnd29a Recipe

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Favorite Carrot Cake Drnd29a Ingredients

CAKE

2 cup flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
3/4 cup oil
3/4 cup buttermilk
3 eggs
2 cup granulated sugar
2 cup carrots, shredded
8 oz crushed pineapple, drained
1 1/3 cup baker's angel flake coconut
1 cup walmuts, chopped

GLAZE

3/4 cup granulated sugar
1/3 cup buttermilk

FROSTING

8 oz cream cheese, softened
1/4 cup touch of butter spread
1 softened
1 tsp vanilla
1 lb powdered sugar, sifted

A Recipe for
Favorite Carrot Cake Drnd29a

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

This is a recipe for Favorite Carrot Cake Drnd29a from the recipe cookbook of Recipes-to-go (Dessert)

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Favorite Carrot Cake Drnd29a

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Favorite Carrot Cake Drnd29a Directions

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

Serves: 16

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Favorite Carrot Cake Drnd29a Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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