2 c. flour
1 tsp. cinnamon
3/4 c. buttermilk
1 (8 1/2 oz.) can crushed pineapple
3 eggs
1/2 tsp. salt
1 c. coconut
2 c. grated carrots
1 1/2 c. sugar
2 tsp. baking soda
1/2 c. oil
1 tsp. mace (opt.)
2 tsp. vanilla
1 c. chopped walnuts

Combine dry ingredients, blend in oil, eggs and buttermilk. Add remaining ingredients. Bake at 350 degrees for 45 minutes.

FROSTING:

1/2 cube butter
1/2 box powdered sugar
1/2 (8 oz.) cream cheese

Beat until creamy. "This is the best carrot cake ever! The buttermilk, pineapple and coconut make it super moist." I have also added raisins to this cake.