Blue-Ribbon Carrot Cake by Marlene Sorosky
The recipe for this ultra-moist, rich cake was originally published in my first cookbook, Cookery for Entertaining. It has become so popular, many people consider it a classic.
PREP TIME: | 20 minutes, plus 10 minutes for frosting | BAKE TIME: | 55 minutes |
CHILLING TIME: | 1 hour | MAKES: | 16 servings |
Cake
3 | eggs | |
3/4 | cup Safeway SELECT Verdi Extra-light Olive Oil | |
(Can you tell this was first published in a Safeway magazine?) | ||
3/4 | cup whole, low-fat or non-fat buttermilk | |
2 | cups sugar | |
2 | teaspoons vanilla extract | |
2 | cups all purpose flour | |
2 | teaspoons baking soda | |
2 | teaspoons cinnamon | |
1/2 | teaspoon salt | |
1 | can crushed pineapple, drained | |
2 | cups grated carrots | |
1 | cup (4oz) coarsely chopped walnuts | |
3/4 | cup shredded coconut |
Buttermilk Glaze
1 | cup sugar | |
1/2 | teaspoon baking soda | |
1/2 | cup whole, low-fat or nonfat buttermilk | |
1/4 | pound (1 stick) butter or margarine | |
1 | tablespoon light corn syrup | |
1 | teaspoon vanilla extract |
Cream Cheese Frosting
1/4 | pound (1 stick) butter or margarine, at room temperature | |
1 | package (8oz) cream cheese, a room temperature | |
1 | teaspoon vanilla extract | |
2 | cups powdered sugar | |
1 | teaspoon milk |
Per serving: 614 cal.; 50% from fat; 6.0 g protein; 34 g fat (13 g sat.); 74 g carbo (1.5g fiber);482mg sodium; 89 mg chol.