3 ea Eggs 1 cn Crushed pineapple — 8
3/4 c Vegetable oil oz Undrained
3/4 c Buttermilk 1 c Walnuts — chopped
2 c All-purpose flour 1 c Flaked coconut
2 c Sugar FROSTING:
2 ts Baking soda 1 pk Cream cheese — 8 ounces
2 ts Ground cinnamon Softened
1/2 ts Salt 4 c Confectioners’ sugar
2 ts Vanilla extract 2 tb Heavy cream
2 c Carrots — finely shredded 1 ts Vanilla extract
1 c Raisins
In a large mixing bowl, beat eggs, oil and buttermilk. Combine flour,
sugar, baking soda, cinnamon and salt; add to egg mixture and mix
well. Stir in vanilla, carrots, raisins, pineapple, walnuts and
coconut; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking
pan. Bake at 350 deg. for 45-50 minutes or until cake tests done.
Cool. For frosting, beat all ingredients in a mixing bowl until
smooth. Frost cake. Yield: 12-16 servings
Yields
1 servings