• Prep. Time: n/a
  • Cooking Time: 40-45min.
  • Ready In: n/a

Step 1: Cake:

Ingredients:

  • 2 1/2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 3/4 cup sugar
  • 1 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup water
  • 1 tsp vanilla
  • 3 carrots (peeled and grated)
  • 8 oz crushed pineapple
  • 1/2 cup walnuts, chopped

Instructions:

Preheat oven to 350°F. Spray 2- 9 inch round cake pans with nonstick spray. Line bottom of pan with waxed paper. Spray with nonstick spray again. In a large bowl combine all dry ingredients and mix well. In a separate bowl beat sugar, oil, eggs, water and vanilla. Gradually add carrots, pineapple and nuts. Combine with flour mixture. Divide batter evenly into prepared pans. Bake for 40-45 minutes. Cool cakes on racks for 30 minutes before removing. When cool; ice and layer with cream cheese icing.

Step 2: Cream Cheese Icing:

Ingredients:

  • 1 lb cream cheese, softened
  • 1/2 cup butter
  • 1 tsp vanilla
  • 3 1/2 cups powdered sugar
  • 1/2 cup walnuts, chopped

Instructions:

Cream all ingredients until smooth and spread on cooled cakes. Sprinkle chopped walnuts on top.

This Recipe Yields: 16 servings.

Nutritional Info

Calories 665
Calories from Fat 368
Total Fat 42g
Saturated Fat 13g
Trans Fat 0g
Cholesterol 93mg
Sodium 458mg
Carbohydrates 69g
Fiber 2g
Sugars 51g
Protein 7g
Vitamin A 50%
Vitamin C 3%
Calcium 6%
Iron 9%

Product used

Cultured Buttermilk: Bake Your Best with SACO Cultured Buttermilk Blend…Made with Real Sweet Cream, Churned Buttermilk!

By Administrator, Madison, WI In Cakes,