Carrot Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1½ cups vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup shredded coconut
  • 2 cups carrots, shredded
  • 1 cup walnuts, chopped
  • 8 oz pineapple, crushed with juice
  • Cream Cheese Frosting
  • 3 oz cream cheese, softened
  • 2½ cups powdered sugar
  • 4 Tbsp butter or margarine, softened
  • ¼ tsp vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease one 13 x 9 inch baking pan.
  4. In medium mixing bowl sift together flour, cinnamon, baking soda, salt and SACO Cultured Buttermilk Blend; set aside.
  5. In separate large mixing bowl combine oil and sugar.
  6. Stir to dissolve sugar as much as possible.
  7. Add eggs and beat well.
  8. Stir in dry ingredients until well-blended.
  9. Do not over beat.
  10. Fold in vanilla, coconut, carrots, nuts and pineapple.
  11. Pour into prepared pan.
  12. Bake 45 minutes, or until wooden toothpick tests done.
  13. When cool, frost with Cream Cheese Frosting.
  14. Cream Cheese Filling
  15. In large mixing bowl beat together all ingredients until very creamy and smooth. Frost cooled cake as directed.
Nutrition Information
Calories: 277 Fat: 16g Saturated fat: 3g Trans fat: 0g Carbohydrates: 32g Sugar: 25g Sodium: 192mg Fiber: 1g Protein: 2g Cholesterol: 7mg
Recipe by SacoFoods at http://www.sacofoods.com/carrot-cake/