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Ingredients

• Cake:
• 5 eggs room temp
• 3 C. sugar
• 1 C. oil
• 1 C. buttermilk, (or 1 C. plain low-fat yogurt)
• 1 Tbs. vanilla
• 3 C. flour
• 1 Tbs. baking soda
• 1 Tbs. cinnamon
• 1/2 tsp. salt
• 3 C. shredded carrots
• one 20-oz can crushed pineapple, drained
• 1 1/2 C. sweetened coconut
• 1 cup nuts, optional
• Cream Cheese Icing:
• 8 oz. cream cheese, room temperature
• 1/2 C. butter, room temperature
• 4 C. sifted powdered sugar
• 1 tsp. vanilla
• 1/2 C. chopped nuts, optional

Description

Every Time I Make This Cake It Becomes Someone's Favorite. It Is So Moist And Flavorful That You Won't Want To Stop Eating It. Since This Recipe Makes Two 9x13 Cakes, I Usually Stack Them On Top Of Each Other For A Layered Cake Effect. Variatio

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