Heavenly Carrot Cake With Cream Cheese Frosting

• 2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt
• 2 teaspoons Cinnamon, Ground
• 3 whole Eggs
• 3/4 cups Buttermilk
• 1-1/2 cup White Sugar
• 3/4 cups Canola Oil
• 2 teaspoons Pure Vanilla Extract
• 2 cups Shredded Carrots
• 1 cup Sweetened Shredded Coconut
• 1 can 8 Oz. Crushed Pineapple W/ Juice
• 1/2 cups Butter
• 1 bar Cream Cheese, 8 Oz Pkg
• 1-1/2 teaspoon Pure Vanilla Extract
• 4 cups Powdered Sugar

1. 1. Preheat oven to 350 degrees F. Grease and flour an 9x13 inch pan.
2. (I have tried this cake in just about every pan, I find it cooks best in thinner layers but just adjust cooking time for the size of pan, ie less time for thinner layers. for this size pan start checking cake at the 30 min mark)
3. 2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. (honestly I usually just dump them in the kitchen aid mixer after step 2)
4. 3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
5. 4. In a medium bowl, combine shredded carrots, coconut, walnuts, and pineapple
6. 5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. (or as I mentioned above, dump into the Kitchen Aid mixer)
7. 6. Pour into prepared 9x13 inch pan, and bake at 350 degrees F for about an 1 hour. Check with toothpick.
8. Let cool at LEAST 2 hours, I find it tastes best if it cools overnight.
9. For frosting:
10. Beat butter and cream cheese til its creamed, add vanilla, then slowly add the powdered sugar. Beat for 4-5 minutes until well mixed and smooth.

allpurpose, baking soda, kosher salt, cinnamon, eggs, buttermilk, white sugar, canola oil, vanilla, carrots, coconut, pineapple w juice, butter, cream cheese, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/desserts/heavenly-carrot-cake-wcream-cheese-frosting/ (may not work)