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| 2 Tasse | flour |
| 2 Teelöffel | Baking soda |
| 2 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | salt |
| 3/4 Tasse | oil |
| 3/4 Tasse | buttermilk |
| 3 | eggs |
| 2 Tasse | sugar granulated |
| 2 Tasse | Carrots shredded |
| 8 x ca. 30 g | Crushed pineapple; drained |
| 1 1/3 Tasse | Baker's Angel Flake Coconut |
| 1 Tasse | Walmuts; chopped |
| 3/4 Tasse | sugar granulated |
| 1/3 Tasse | buttermilk |
| 8 x ca. 30 g | cream cheese softened |
| 1/4 Tasse | Touch of Butter Spread; |
| | Softened |
| 1 Teelöffel | vanilla |
| 1 x ca. 450 g | sugar powdered, sifted |
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Cake: Heat oven to 350 degrees. Mix flour, baking soda, cinnamon and salt; set aside. Whisk oil, buttermilk and eggs in large bowl until well blended. Add granulated sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well. Pour into greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Glaze: Heat granulated sugar and buttermilk in saucpan over low heat until sugar is dissolved. Pour over hot cake; cool. Frosting: Beat cream cheese and spread at medium speed with electric mixer until light and fluffy. Blend in
sugar, beating until blended. Frost glazed cake; refrigerate. From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a
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