Carrot Cake

Ingredients:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
1-8 ounce can of crushed pineapple, drained
2 cups of grated carrots....about 5 large carrots
3 1/2 ounces of flaked coconut (about a cup to 1 1/2 cups)
1 cup of chopped pecans

Grease and flour a 9x 13 inch pan or two 9 inch cake pans. Sift together the first 4 ingredients...set aside. Preheat the oven to 350 degrees. in a large bowl beat the eggs and add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple carrots, coconut and nuts' mix well. Pour the batter into the pan, Bake for 55 min until done or until toothpick comes out clean. Cool completely.


Cream Cheese Frosting

2 cups confectioners' sugar
1 8-ounce package cream cheese, at room temperature
4 Tbls butter at room temperature
2 tsp vanilla extract
1 1/2 cups walnut pieces or pecans, chopped

Combine everything but the nuts in a bowl and beat until smooth.to assemble, set 1 cake layer on a serving plate and spread with one-third of the frosting. Place the second cake layer on top. Spread the remaining frosting all over the top and sides of the cake, swirling it to make a decorat9ive finish. Sprinkle the nuts around the top edge.