Mom's Carrot Cake & Cream Cheese Frosting

Stacey really should be posting this. She is an excellent baker and cakes are her specialty.

I'll just go ahead and say that this is THE BEST carrot cake recipe out there. If you've never added crushed pineapple or coconut, trust me. They make the cake moist and delicious.

Mom's Carrot Cake
2 cups flour
2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda

Mix dry ingredients and set aside.

3 eggs
3/4 cup buttermilk
2 tsp. vanilla
3/4 cup oil
1 cup white sugar
1 cup brown sugar
2 cups chopped nuts (optional...at least for those of us who are allergic to nuts)
2 cups grated carrots
1 small can pineapple, drained
1 cup coconut

Beat eggs. Add oil, buttermilk, sugar and vanilla. Add dry ingredients. Mix in rest. Pour into a greased 9x13 pan or 2 8-9" rounds. Bake at 350 degrees. Watch the cake closely as cooking time varies greatly depending on pan size and oven. It will take anywhere from 35-55 minutes. Check with a toothpick. Frost with cream cheese frosting

Cream Cheese Frosting
16 oz. cream cheese, at room temperature
6 Tbsp. butter, softened (not melted!)
1 1/4 cups powdered sugar
1 1/2 tsp. vanilla

Mix until smooth. If frosting is too thick, add a little milk or cream.