Carrot Cake

By á-101393

Ingredients

• 2 cups sugar
• 2 cups grated carrots
• 3/4 cup buttermilk
• 1 cup chopped walnuts
• 3/4 cup vegetable oil
• 1 (8-ounce) can crushed pineapple, drained
• 3 eggs, beaten
• 2 teaspoons vanilla extract
• 1 (3-1/2-ounce) can flaked coconut
• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• Buttermilk Glaze
• Cream Cheese Frosting

Preparation

Step 1

Combine first 5 ingredients; beat well. Combine flour, soda, salt, and cinnamon; add to sugar mixture, stirring well. Add carrots, walnuts, pineapple, and coconut; stir well.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350º for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Pour Buttermilk Glaze over warm cake layers. Let cool in pans 15 minutes; remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Yield: one 3-layer cake.