3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
1 cup flaked coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
4 to 4- 1/2 cups confectioners' sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
In a large,mixing 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. x 2-in. baking pan.
Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean. Cool. Combine frosting ingredients in a mixing bowl; beat until smooth. Frost cake. Refrigerate leftovers.
Yield: 12-16 servings
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