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Carrot Cake w/Cream Cheese Frosting

List of Ingredients




Cake:
5 large eggs (room temp)
3 cups sugar
1 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
3 cups flour
1 tbs baking soda
1 tbs cinnamon
1/2 tsp salt
3 cups shredded carrots
1 can crushed pineapple (drained of the juice)
1 1/2 cup of chopped walnuts
1 1/2 cup of shredded coconut

Frosting:
1 8oz brick of cream cheese (not non-fat)
1 stick unsalted butter, softened
1 tsp vanilla
4 cups confectioners' sugar

Recipe



Preheat oven to 325. Grease 2 8" round pans.

In a large bowl, whisk eggs, sugar, oil, buttermilk and vanilla until blended. Mix in four, baking soda cinnamon and salt. Stir in remaining cake ingredients.

Pour batter between the two pans. Bake cakes in the middle shelf of the oven for 50 - 55 minutes or until done. Cool cakes fully before frosting.

Frosting: Beat cream cheese, butter and vanilla in a medium bowl until blended and smooth. With a mixer on low speed, beat in confectioners' sugar until well-blended (makes about 3 cups of frosting).