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Blue Ribbon Carrot Cake




Source of Recipe


net
Blue Ribbon Carrot Cake

Heat oven to 350 degrees. Grease a large tube pan. Bake for 1 hour and 20 min.
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8-ounce) can pineapple, crushed and drained
2 cups carrots, grated
3-1/2 ounces shredded coconut
1 cup seedless raisins
1 cup walnuts, coarsely chopped


INGREDIENTS FOR CREAM CHEESE FROSTING:
1 large package (8 ounce) cream cheese, softened
1 small package (3 ounce) cream cheese, softened
1/4 cup butter
1 teaspoon vanilla
2-1/2 cups powdered sugar, sifted

TO PREPARE CAKE:
Sift flour, sugar, cinnamon and baking soda into large bowl. Stir in oil. Add eggs, one at a time, beating after each addition. Stir in carrots and pecans. Pour batter into prepared pan. Bake in preheated oven for 1 hour and 20 minutes. Remove from pan �. When cool, frost with Cream Cheese Frosting.