This is absolutely the most delicious carrot cake I've ever eaten!
Blue Ribbon Carrot Cake
2 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 beaten eggs
3/4 c. cooking oil
3/4 cup buttermilk
2 cups sugar
2 tsp. vanilla
8 oz. crushed drained pineapple
2 c. grated carrots
1/2 c. coconut
1 c. chopped walnuts
Sift dry ingredients. Set aside. In bowl, combine eggs, oil, buttermilk, pineapple, grated carrots, coconut, nuts. Beat. Combine ingredients. Pour into greased 9x13 pan or 2-9" pans. Bake 55 minutes @ 350 degrees. Remove from oven. Cool 15 minutes.
Cream Cheese Frosting
1 c. butter or oleo, softened
8 oz. cream cheese
1 tsp. vanilla
2 cups powdered sugar
1 tsp. orange juice (a must-don't leave out)
1 tsp. grated orange rind
Cream butter and cream cheese. Add remaining ingredients. Beat smooth and fluffy. Frost cake. Refrigerate to set.