Definitely Moist Carrot Cake

CAKE

2 c all- purpose flour

2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

3 lg eggs

2 c sugar

3/4 c vegetable oil

3/4 c buttermilk

2 tsp pure vanilla extract

2 c grated carrot

1 can (8-ounce) crushed pineapple, drained

3 1/2 oz flaked coconut

1 c chopped pecans or walnuts

CREAM CHEESE FROSTING

1/2 c butter softened

8 oz cream cheese

2 1/2 c sifted powdered sugar

1 tsp pure vanilla extract

DIRECTIONS

Preheat oven to 325

1. Spray 3 (9-inch) round cake pans with Pam of Baking or Baker's Joy. Set pans aside.

2. Sift first 4 ingredients into a medium bowl. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Lightly stir in carrots and next 3 ingredients. Pour batter into prepared cake pans

3. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove from pans, wrap in plastic wrap. refrigerate until completely cooled and firm.

4. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until just smooth. Do not over mix.

5. Ice cake with cream cheese frosting