Carrot Cake

Ingredients

    * 3 eggs, beaten
    * 3/4 cup vegetable oil
    * 3/4 cup buttermilk
    * 2 cups sugar
    * 2 teaspoons vanilla extract
    * 2 cups all-purpose flour
    * 2 teaspoons ground cinnamon
    * 2 teaspoons baking soda
    * 1/2 teaspoon salt
    * 1 can (8 ounces) crushed pineapple, undrained
    * 2 cups grated carrots
    * 1 cup raisins
    * 1 cup chopped nuts
    * 1 cup flaked coconut
    *

      CREAM CHEESE FROSTING:
    * 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
    * 1/2 cup butter, softened
    * 3-3/4 cups confectioners' sugar
    * 2 tablespoons heavy whipping cream
    * 1 teaspoon vanilla extract

Directions

    * In a large bowl, combine the eggs, oil, buttermilk, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; stir into egg mixture. Stir in the pineapple, carrots, raisins, nuts and coconut.
    * Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
    * For frosting, in a small bowl, combine frosting ingredients; beat until creamy. Frost cake. Yield: 12-16 servings.

    * 12-16 Servings
    * Prep: 20 min. Bake: 50 min. + cooling

Source: tasteofhome.com