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

Mix flour, sugar, salt, soda and cinnamon. Mix in buttermilk, oil and vanilla and mix well. Add carrots, pineapple, coconut and nuts. Pour into greased and floured 9 x 13 pan.

Bake at 350°F for 30 to 35 minutes or until toothpick inserted into the center comes out clean. I like to remove this cake from the pan to a rectangle cake taker or a foil covered piece of cardboard and frost. I usually sprinkle another 1/2 cup chopped pecans on top of the frosting for decoration. You can frost it in the pan, but you will only need about 1/2 of the frosting.

Frosting:

1 stick butter
8 oz. cream cheese
1 tsp. vanilla
3 c. powdered sugar

Mix all together in food processor until smooth. Spread on cake.