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“A lighter version of Carrot Cake.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine the first seven ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange peel, baking powder and salt; add to buttermilk mixture and mix well. Stir in carrots, pineapple and nuts. Pour into three 9-in. cake pans coated with nonstick cooking spray and floured. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Place pans on wire racks.
  2. In a saucepan, combine the first five glaze ingredients. Bring to a boil; cook and stir for 1-2 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans.
  3. In a mixing bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1/3 cup frosting. Repeat layers. Frost top and sides of cake. Refrigerate.

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