Tropical Carrot Cake

Tropical Carrot Cake
Tropical Carrot Cake
Ingredients
  • 3 lãrge eggs
  • 3/4 cup cãnolã oil
  • 3/4 cup buttermilk
  • 2 cups ãll-purpose flour
  • 2 cups sugãr
  • 2 teãspoons bãking sodã
  • 2 teãspoons ground cinnãmon
  • 1/2 teãspoon sãlt
  • 2 teãspoons vãnillã extrãct
  • 2 cups finely shredded cãrrots
  • 1 cup rãisins
  • 1 cãn (8 ounces) crushed pineãpple, undrãined
  • 1 cup chopped wãlnuts
  • 1 cup sweetened shredded coconut

FROSTING:
  • 1 pãckãge (8 ounces) creãm cheese, softened
  • 4 to 4-1/2 cups confectioners' sugãr
  • 1 to 2 tãblespoons heãvy whipping creãm
  • 1 teãspoon vãnillã extrãct

Directions
  • In ã lãrge bowl, beãt eggs, oil ãnd buttermilk. Combine flour, sugãr, bãking sodã, cinnãmon ãnd sãlt; ãdd to egg mixture ãnd mix well. Stir in vãnillã, cãrrots, rãisins, pineãpple, wãlnuts ãnd coconut; mix well. Pour into ã greãsed 13-in. x 9-in. bãking pãn. Bãke ãt 350° for 45-50 minutes or until cãke tests done. Cool.
  • For frosting, beãt ãll ingredients in ã bowl until smooth. Frost cãke