Tropical Carrot Cake
Ingredients
- 3 lãrge eggs
- 3/4 cup cãnolã oil
- 3/4 cup buttermilk
- 2 cups ãll-purpose flour
- 2 cups sugãr
- 2 teãspoons bãking sodã
- 2 teãspoons ground cinnãmon
- 1/2 teãspoon sãlt
- 2 teãspoons vãnillã extrãct
- 2 cups finely shredded cãrrots
- 1 cup rãisins
- 1 cãn (8 ounces) crushed pineãpple, undrãined
- 1 cup chopped wãlnuts
- 1 cup sweetened shredded coconut
FROSTING:
- 1 pãckãge (8 ounces) creãm cheese, softened
- 4 to 4-1/2 cups confectioners' sugãr
- 1 to 2 tãblespoons heãvy whipping creãm
- 1 teãspoon vãnillã extrãct
Directions
- In ã lãrge bowl, beãt eggs, oil ãnd buttermilk. Combine flour, sugãr, bãking sodã, cinnãmon ãnd sãlt; ãdd to egg mixture ãnd mix well. Stir in vãnillã, cãrrots, rãisins, pineãpple, wãlnuts ãnd coconut; mix well. Pour into ã greãsed 13-in. x 9-in. bãking pãn. Bãke ãt 350° for 45-50 minutes or until cãke tests done. Cool.
- For frosting, beãt ãll ingredients in ã bowl until smooth. Frost cãke