2 c. all-purpose flour
2 tbsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla
2 c. grated carrot
1 (8 oz.) can crushed pineapple, drained
1 (3-1/2 oz.) can flaked coconut
1 c. chopped pecans

Grease three - 9 inch round cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.

Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into pans.

Bake at 350°F for 25 - 30 minutes. Cool in pans on wire racks 15 minutes. Remove from pans. Peel off wax paper. Cool completely on wire racks.

Spread cream cheese frosting between layers, on top and sides of cake. Chill several hours before slicing. Store in refrigerator.

Cream Cheese Frosting:

1 (8 oz.) cream cheese, softened
1 (3 oz.) cream cheese, softened
3/4 c. butter, softened
1 (16 oz.) pkg. powdered sugar, sifted
1-1/2 tsp. vanilla

Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.