Carrot Cake with Cream Cheese Frosting

Cake
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8 oz) can crushed pineapple
1 (3 ½ oz) can flaked coconut
1 cup chopped pecans
Frosting:
8 oz cream cheese (room temp)
1 lb powdered sugar
1 stick butter (room temp)
2 tsp vanilla

Cake
Beat eggs and next 4 ingredients at medium speed with electric mixer until smooth.
Add flour mixture (flour, soda, salt, cinnamon), beating at low speed until blended.
Fold in carrot and next 3 ingredients.
Pour batter into prepared cakepan.
Bake at 350 for 25-30 minutes or until wooden pick inserted in center comes out clean.
Frosting
Beat all ingredients until smooth.
Frost cake when completely cool.

Recipe From: Marge Kruzan