Heavenly Carrot Cake with Cream Cheese frosting

1. Preheat oven to 350 degrees F. Grease and flour an 9×13 inch pan.

(I have tried this cake in just about every pan, I find it cooks best in thinner layers but just adjust cooking time for the size of pan, ie less time for thinner layers. for this size pan start checking cake at the 30 min mark)

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. (honestly I usually just dump them in the kitchen aid mixer after step 2)

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, and pineapple

5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. (or as I mentioned above, dump into the Kitchen Aid mixer)

6. Pour into prepared 9×13 inch pan, and bake at 350 degrees F for about an 1 hour. Check with toothpick.

Let cool at LEAST 2 hours, I find it tastes best if it cools overnight.

For frosting:

Beat butter and cream cheese til its creamed, add vanilla, then slowly add the powdered sugar. Beat for 4-5 minutes until well mixed and smooth.