First Rate Carrot Cake

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	All-purpose flour
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
3 teaspoons	15ml	Eggs (large)
3/4 cup	177ml	Vegetable oil
3/4 cup	177ml	Buttermilk
2 cups	396g / 13oz	Sugar
2 teaspoons	10ml	Vanilla extract
1		Crushed pineapple - drained
2 cups	220g / 7.8oz	Carrots - shredded
1/2 cup	46g / 1.6oz	Coconut - dried, shredded
1 cup	146g / 5.1oz	Walnuts - black, chopped
		Cream Cheese Frosting
1/4 lb	113g / 4oz	Butter or margarine
8 oz	227g	Cream cheese
1 teaspoon	5ml	Vanilla extract
2 cups	396g / 13oz	Powdered sugar - sifted
1 teaspoon	5ml	Orange juice
1 teaspoon	5ml	Orange peel - grated, fresh

Recipe Instructions

Preheat oven to 350F. Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan.

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.

Source:
Jo Anne Merrill

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