2 c. flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 t. vanilla extract plus 2 t. for the frosting
2 c. grated carrot
1 – 8 oz. can crushed pineapple, drained
1 – 3 1/2 oz. can flaked coconut
1 c. chopped pecans
2 – 8 oz. bar cream cheese
2 c. butter, softened
32 oz. powdered sugar
Grease and flour 3 nine-inch round cake pans. In mixer, blend together flour, baking soda, salt and cinnamon. Add eggs, one at a time. Add sugar, oil, buttermilk and vanilla. Blend thoroughly. Fold in carrots, pineapple and coconut. Pour 1/3 of mixture into each pan.
Bake at 350 for 30 minutes.
Icing:
Beat cream cheese and butter until softened, slowly stir in powdered sugar and add vanilla. Frost the top, between layers and on the sides of cake, while still warm (not hot). From The Ultimate Southern Living Cookbook.
