Polynesian Carrot Cake

This cake is a lighter version of carrot cake compared to the typical dense version.  It is what I call a “picnic cake”.  It can easily be transported to outings, potlucks, and dinners.

 3 eggs
2 cups sugar
2 teaspoons vanilla
¾ cup buttermilk
¾ cup oil
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
¾ cup drained, crushed pineapple
¾ cup chopped nuts
2 cups grated carrots

Beat eggs, sugar, vanilla, buttermilk, and oil together until blended.  Combine flour, baking soda, and salt in a separate bowl and add slowly to wet ingredients and blend.  Add pineapple, nuts and carrots and mix slowly.

Pour into a greased 9″ x 13″ pan or two 8″round cake pans and bake for ~55 minutes (depending on your oven) at 325 degrees just until toothpick comes out clean.  Cool cake before frosting.  

Cream Cheese Frosting:
1 package 8 oz. cream cheese
16 oz. (1 box) confectioner’s sugar
1 teaspoon orange rind
1 teaspoon vanilla

Beat together the cream cheese and confectioner’s sugar.  Add orange rind and vanilla and beat until smooth.   Thin the frosting with ~ 1 Tablespoon milk if necessary.  Pour icing over cooled cake and level out the frosting in a pattern of your choice.  This is ample icing for a two-layer round cake.  You may not want to use all of the icing if you bake the cake in a 13″ x 9″ pan.

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