Monday, January 4, 2010


2 to 3 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 c. sugar
1 c. firmly packed brown sugar
1 c. buttermilk
3/4 c. vegetable oil
4 eggs
1-1/2 tsp. vanilla extract
1 (1 lb.) bag carrots, peeled and grated
1 (8 oz.) can crushed pineapple, drained
1 c. chopped walnuts
1 c. flaked coconut
Grease cake pan.

Bake at 350°F. for 30 minutes or until a wooden pick inserted in center comes out clean.

Cream Cheese Frosting
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
2 tsp. grated orange zest
1 tsp. vanilla extract
Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. Add sugar, orange zest and vanilla, mixing well.

*Recipe (mostly) from

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