3/4 c. oil
2 c. sugar
3 eggs
3/4 c. buttermilk
1 c. pecans, chopped
1 tsp. vanilla
1 c. crushed pineapple, drained
2 c. grated carrots
2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. coconut

Mix oil and sugar together. Beat in eggs with electric mixer until creamy. Add sifted dry ingredients; beat on low speed until mixed. Fold in carrots, pineapple and coconut and nuts. Bake at 350 degrees, 3 layers or 9 x 13 inch pan for 35 to 40 minutes.

FROSTING:

8 oz. cream cheese, softened
1 lb. powdered sugar
1 tsp. vanilla
1 c. chopped nuts

Mix and spread on cake 5 minutes after cake is baked.