I look forward to August because that’s when we enjoy our annual family reunion. Everyone loves this classic cake with the special flair it gets from pineapple. My great-aunt gave me her recipe, and I’ve made it a tradition to bring it every year.
—VICTORIA CASEY ENTERPRISE, OR
PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 12-16 SERVINGS
3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
1 cup flaked coconut
FROSTING
1 package (8 ounces) cream cheese, softened
4 to 4 1/2 cups confectioners’ sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1. In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
2. For frosting, beat all ingredients in a bowl until smooth. Frost cake.