First Rate Carrot Cake
2 cups flour, all-purpose
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 can crushed pineapple — 8-oz, drained
2 cups carrots — shredded
1/2 cup coconut — dried,shredded
1 cup walnuts, black — chopped
cream cheese frosting:
1/4 pound butter or margarine
8 ounces cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar — sifted
1 teaspoon orange juice
1 teaspoon orange peel — grated, fresh
Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan. Preheat
oven to 350 degrees. For Cake: sift flour, baking soda, cinnamon and salt
together; set aside. In a large mixing bowl, beat eggs. Add oil,
buttermilk, sugar and vanilla; mix well. Add flour mixture, drained
pineapple, carrots, coconut and coarsely chopped walnuts. Stir well then
pour into pans. Bake for 55 minutes or until toothpick inserted near
center comes out clean. Frost with cream cheese frosting; refrigerate
cake. Frosting: have butter (or margarine) and cream cheese at room
temperature; cream together until fluffy. Add vanilla, powdered sugar,
orange juice and peel. Mix until smooth.
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