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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I look forward to August because our family reunion means fun and great food, like this moist classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Teeter-Casey, Enterprise, Oregon Ingredients:
3 eggs |
3/4 cup canola oil |
3/4 cup buttermilk |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
2 teaspoons vanilla extract |
2 cups finely shredded carrots |
1 cup raisins |
1 can (8 ounces) crushed pineapple, undrained |
1 cup chopped walnuts |
1 cup flaked coconut |
frosting: |
1 package (8 ounces) cream cheese, softened |
4 to 4-1/2 cups confectioners' sugar |
1 to 2 tablespoons heavy whipping cream |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat eggs,oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
2. For frosting, beat all ingredients in a bowl until smooth. Frost cake. Yield: 12-16 servings.
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