0/5
(0 Votes)
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.
You'll also love
-
Crockpot Cabbage Tamales 5/5 (1 Votes) -
Smokin Okies Vinegar Mop for... 0/5 (0 Votes)
You'll also love
-
Frosty Pumpkin Squares 0/5 (0 Votes) -
Debbie Fields' Carrot Cake 0/5 (0 Votes)