Favorite Carrot Cake

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	Flour
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
3/4 cup	177ml	Oil
3/4 cup	177ml	Buttermilk
3		Eggs
2 cups	396g / 13oz	Granulated sugar
2 cups	220g / 7.8oz	Carrots - shredded
8 oz	227g	Crushed pineapple - drained
1 1/3 cups	123g / 4.3oz	Baker's angel flake coconut
1 cup	146g / 5.1oz	Walnuts - chopped
		Glaze
3/4 cup	148g / 5.2oz	Granulated sugar
1/3 cup	78ml	Buttermilk
		Frosting
8 oz	227g	Cream cheese - softened
1/4 cup	49g / 1.7oz	Touch of butter spread
		Softened
1 teaspoon	5ml	Vanilla
1 lb	454g / 16oz	Powdered sugar - sifted

Recipe Instructions

CAKE:

Heat oven to 350F.

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 saucepan 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 vanilla. Gradually add powdered sugar, beating until blended.

Frost glazed cake; refrigerate.

From the Official U.S. Olympic Training Table Cookbook

Source:
Fat-Free Junkfood Cookbook

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