Carrot Cake

Carrot Cake:
2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups finely grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees. Grease 9x13 pan. 

In large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, and pineapple. In separate bowl, combine flour, baking soda, cinnamon, and salt. Gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.

Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and set aside to cool. 

Frosting:
1/2 cup butter (softened)
1 (8ounce) package cream cheese (softened)
1 teaspoon vanilla extract
4 cups powdered sugar

In medium mixing bowl, combine butter, cream cheese, vanilla, and powdered sugar. Blend until creamy. Frost cake while still in pan.

This cake is AMAZING! I found it on allrecipes.com after my husband requested carrot cake for his birthday. Since then, I have been counting down the days to my birthday so I could have a great excuse to make this again. It is the best. Please give it a try and enjoy! :)