Carrot cake

Carrot cake

Ingredients/Components

• sugar - 2 c
• cinnamon - 2 tsp
• eggs - 3 item
• vanilla - 1 tsp
• salt - 1/2 tsp
• flour - 2 c
• coconut
• oil - 3/4 c
• buttermilk - 3/4 c
• baking soda - 2 tsp
• powdered sugar - 1 lb
• margarine - 1/4 c
• shredded carrots - 2 c
• can crushed pineapple, drained - 1 oz
• walnuts - 1 c
• Whisk oil, buttermilk and eggs until well blended
• Pour over hot cake after taking out of oven

How to make carrot cake:

Mix the first 4 dry ingredients together; set aside. Whisk oil, buttermilk and eggs until well blended. Add sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes until toothpick comes out clean.Glaze:3/4 c. sugar1/3 c. buttermilk Heat in saucepan over low heat until sugar is dissolved. Pour over hot cake after taking out of oven.Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese, softened1/4 c. margarine1 tsp. vanilla1 lb. powdered sugar Frost cake after it has cooled.

Fat 33 gm; calories 650; 360 mg sodium, 55 mg cholesterol.

Recipe categories: Desserts, Cakes, Carrots.