—–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