Favorite Carrot Cake Drnd29a

-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 Walmuts -- 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 t Vanilla

1 lb Powdered sugar -- sifted

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