My Carrot Cake

• 2 c. flour
• 11/2 c. sugar
• 1 t. cinnamon
• 2 t. baking soda
• 3/4 c. buttermilk
• 81/2 oz pineapple, crushed, drained
• 1/2 c. oil
• 3 eggs
• 1/2 t. salt
• 2 t. vanilla extract
• 1 c. coconut, shredded
• 1 c. walnuts, chopped
• 2 c. carrots, grated
• 1/2 c. margarine
• 8 oz cream cheese, softened
• 1 lb powdered sugar
• 2 t. vanilla extract

1. Cake Preparation:
2. Combine flour, sugar, salt, cinnamon and baking soda in large mixing bowl; blend in eggs, buttermilk and oil. Add pineapple, carrots, walnuts and coconut. Pour into a greased 9x13 inch baking pan. Bake at 350 degrees for 40-50 minutes.
3. Frosting Preparation:
4. For frosting combine remaining vanilla, powdered sugar, cream cheese and margarine. Beat until fluffy. Spread over cooked cake.

flour, sugar, cinnamon, baking soda, buttermilk, pineapple, oil, eggs, salt, vanilla, coconut, walnuts, carrots, margarine, cream cheese, powdered sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/my-carrot-cake-1269540 (may not work)