First Rate Carrot Cake

• 2 cups flour, all-purpose
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 can pineapple, canned, crushed 8 ounce, drained
• 2 cups carrots shredded
• 1/2 cup coconut dried,
• 1 cup walnuts black,
• 1/4 pound butter or margarine
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• 2 cups powdered sugar sifted
• 1 teaspoon orange juice
• 1 teaspoon orange zest grated, fresh

1. Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan.
2. Preheat oven to 350F (180C) degrees.
3. For Cake: Sift flour, baking soda, cinnamon and salt together; set aside.
4. In a large mixing bowl, beat eggs.
5. Add oil, buttermilk, sugar and vanilla; mix well.
6. Add flour mixture, drained pineapple, carrots, coconut and coarsely chopped walnuts.
7. Stir well then pour into pans.
8. Bake for 55 minutes or until toothpick inserted near center comes out clean.
9. Frost with cream cheese frosting; refrigerate cake.
10. Frosting: have butter (or margarine) and cream cheese at room temperature; cream together until fluffy.
11. Add vanilla, powdered sugar, orange juice and peel.
12. Mix until smooth.

flour, baking soda, cinnamon, salt, eggs, vegetable oil, buttermilk, sugar, vanilla, pineapple, carrots, coconut dried, walnuts black, butter, cream cheese, vanilla, powdered sugar, orange juice, orange zest

Taken from recipeland.com/recipe/v/first-rate-carrot-cake-18982 (may not work)