Ingredients
3 large eggs3/4 cup canola oil3/4 cup buttermilk2 cups all-purpose flour2 cups sugar2 teaspoons baking soda2 teaspoons ground cinnamon1/2 teaspoon salt2 teaspoons vanilla extract2 cups finely shredded carrots1 cup raisins1 can (8 ounces) crushed pineapple, undrained1 cup chopped walnuts1 cup sweetened shredded coconutFROSTING:1 package (8 ounces) cream cheese, softened4 to 4-1/2 cups confectioners’ sugar1 to 2 tablespoons heavy whipping cream1 teaspoon vanilla extract
Preparation
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 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
For frosting, beat all ingredients in a bowl until smooth. Frost cake.
