Carrot Cake by
Source: Lois Arnold
Ingredients
Cake:
2 c. flour
2 t. soda
2 t. cinnamon
1/2 t. salt
2 c. sugar
3 eggs
3/4 c. salad oil
3/4 c. buttermilk
2 t. vanilla
2 c. grated carrots
1 small can crushed pineapple, drained (set aside 2 T. for frosting, below)
3/4 c. coconut
1 c. chopped nuts
Frosting:
1 box powdered sugar
1 t. vanilla
1 c. butter or margarine
6 oz. cream cheese
Instructions
Cake:
Sift together dry cake ingredients. Beat eggs, add oil, buttermilk and vanilla and mix well. Add dry cake ingredients and mix well. Stir in carrots, pineapple, coconut and nuts. Pour into greased and floured pans. Bake at 350 degrees approximately 35 minutes. Makes 2 9" layer cakes or one 13" x 9" cake.
Frosting:
Blend cream cheese, butter and vanilla. Add pineapple and powdered sugar. Blend well and spread on cake.
Sift together dry cake ingredients. Beat eggs, add oil, buttermilk and vanilla and mix well. Add dry cake ingredients and mix well. Stir in carrots, pineapple, coconut and nuts. Pour into greased and floured pans. Bake at 350 degrees approximately 35 minutes. Makes 2 9" layer cakes or one 13" x 9" cake.
Frosting:
Blend cream cheese, butter and vanilla. Add pineapple and powdered sugar. Blend well and spread on cake.