*  Exported from  MasterCook  *

                        World's Best Carrot Cake

Recipe By     : Houston Chronicle, July 7, 1993
Serving Size  : 12   Preparation Time :0:00
Categories    : A-Ok                             Cakes
               2-Tnt

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----CAKE-----
  1 1/2  cups          whole-wheat flour
    2/3  cup           all-purpose flour
  2      teaspoons     baking soda
    1/2  tsp           salt
  2      tsp           ground cinnamon
    1/2  teaspoon      nutmeg
    1/4  teaspoon      ginger
  1      cup           light brown sugar -- firmly packed
  1      cup           granulated sugar
  1      cup           buttermilk
    3/4  cup           vegetable oil
  4                    eggs
  1 1/2  tsp           vanilla extract
  1      pound         carrots -- grated
  8      ounces        crushed pineapple -- drained
    1/2  cup           (6-oz.) raisins
  1      cup           (4-oz.) walnuts -- chopped
  1      cup           coconut -- flaked
                       -----ICING-----
  8      oz            cream cheese -- softened
    1/2  cup           butter -- softened
  2      teaspoons     orange rind -- grated
  1      tsp           vanilla extract
 16      ounces        confectioners' sugar

Preheat oven to 350-degrees.  Grease and flour three 8-inch cake pans and
line the bottoms with wax paper.  Grease and flour wax paper.

In a medium size  bowl combine flours, baking soda, salt, cinnamon, nutmeg
and ginger.  Set aside.
Combine sugars buttermilk, oil, eggs  and vanilla in large bowl; stir until
all ingredients are well blended.  Add flour mixture to buttermilk mixture
along with carrots, pineapple, walnuts, coconut and raisins, stirring just
until well mixed.

Pour batter into prepared pans.  Bake 30 minutes or until wooden pick
inserted  into center comes out clean.  Cool in pans for 10 minutes. Loosen
cake layers from edges of pans with a sharp knife and invert onto wire
racks.  Peel off wax paper and cool completely.

To make frosting, combine butter and cream cheese in large mixing bowl;
beat until light and fluffy.  Add sugar, orange rind and vanilla, mixing
well.   (Makes enough for 1 (3-layer) cake.

Spread frosting between layers and on top and sides of cake.  Garnish with
marzipan carrots (optional).  Cover and refrigerate overnight before
cutting.








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NOTES : From the Chronicle: "There are many wonderful carrot cakes, but
this one, from Creative Ideas for Living Magazine, lives up to its name. "