2 c Flour, all-purpose
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
3 lg Eggs
3/4 c Vegetable oil
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
1 cn Crushed pineapple — 8-oz,
Drained
2 c Carrots — shredded
1/2 c Coconut — dried,shredded
1 c Walnuts, black — chopped
Cream Cheese Frosting:
1/4 lb Butter or margarine
8 oz Cream cheese
1 ts Vanilla extract
2 c Powdered sugar — sifted
1 ts Orange juice
1 ts 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. This cake was a second place winner at the Del Mar
fair. Jo Anne Merrill
Yields
12 Servings