First Rate Carrot Cake
| Yield: | 12 Servings |
| Categories: | Cakes |
| 2 | c | Flour; all-purpose |
| 2 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 3 | lg | Eggs |
| 3/4 | c | Vegetable oil |
| 3/4 | c | Buttermilk |
| 2 | c | Sugar |
| 2 | ts | Vanilla extract |
| 1 | cn | Crushed pineapple; 8-oz, drained |
| 2 | c | Carrots; shredded |
| 1/2 | c | Coconut; dried,shredded |
| 1 | c | Walnuts; black, chopped |
| Cream Cheese Frosting | ||
| 1/4 | lb | Butter or margarine |
| 8 | oz | Cream cheese |
| 1 | ts | Vanilla extract |
| 2 | c | Powdered sugar; sifted |
| 1 | ts | Orange juice |
| 1 | ts | Orange peel; grated, fresh * see note |
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