First Rate Carrot Cake

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Title: FIRST RATE CARROT CAKE
Categories: Cakes
Yield: 12 Servings

2 c Flour, all-purpose
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
3 lg Eggs
3/4 c Vegetable oil
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
1 cn Crushed pineapple; 8-oz, dra
2 c Carrots; shredded
1/2 c Coconut; dried,shredded
1 c Walnuts, black; chopped
Cream cheese frosting:
1/4 lb Butter or margarine
8 oz Cream cheese
1 ts Vanilla extract
2 c Powdered sugar; sifted
1 ts Orange juice
1 ts Orange peel; grated, fresh

Recipe by: Jo Anne Merrill Grease and flour two 9-inch cake pans or a
13x9x2 inch baking pan. Preheat oven to 350 degrees. 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. Jo Anne Merrill

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