Carrot Cake

From: myrecipes.com
Southern Living October 1997

Ingredients

• 2 Cups all-purpose flour
• 2 Teaspoons baking soda
• 1/2 Teaspoon salt
• 2 Teaspoons ground cinnamon
• 3 Large eggs
• 2 Cups sugar
• 3/4 Cup vegetable oil
• 3/4 Cup buttermilk
• 2 Teaspoons vanilla extract
• 2 Cups grated carrot
• 1 (8 oz) can crushed pineapple, drained

• 1 (3 1/2 oz) can flaked coconut
• 1 Cup chopped pecans or walnuts

Cream cheese frosting

• 3/4 Cup butter, softened
• 1 (8 oz) package cream cheese, softened
• 1 (3 oz) package cream cheese, softened
• 3 Cups sifted powdered sugar
• 1 1/2 Teaspoons vanilla extract
  

Directions

• Line 3 (9in) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside
• Stir together flour, baking soda, salt and cinnamon
• Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, pineapple, coconut and nuts. Pour batter into prepared cake pans
• Cream Cheese Frosting - Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth
  
• Bake at 350 deg. F for 25-30 min. or until a wooden pick inserted in center comes out clean. Cool on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake