Yummy Carrot Cake

Carrot Cake

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 tablespoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
2 cups grated carrots
1 cup raisins
1 cup chopped nuts
1 cup flaked coconut

1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (16-ounce) package confectioners’ sugar
2 tablespoons whipping cream

In a mixing bowl, combine eggs, oil, buttermilk, sugar and vanilla; mix well. Combine flour, cinnamon, baking soda and salt; stir into egg mixture. Stir in pineapple, carrots, raisins, nuts and coconut. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 50-55 minutes or until cake tests done. Do not overbake. Remove to a wire rack to cool. In another mixing bowl, combine all frosting ingredients; beat until creamy. Spread on cooled cake.