2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 large eggs
2 cups sugar
3/4 cup canola oil
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained well
1 1/3 cup coconut
1 cup chopped pecans or walnuts
Stir together flour, baking soda, cinnamon, and salt. Beat together the eggs, sugar, oil, buttermilk and vanilla until smooth. Add flour mixture at low speed until blended. Fold in carrots, pineapple, coconut and nuts. Pour into greased and floured 13×9-inch pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool completely, then frost with Cream Cheese Frosting.
Cream Cheese Frosting:
1/2 cup butter, softened
1 (8 oz) plus 1 (3 oz) pkgs cream cheese, softened
1 (16 oz) pkg powdered sugar
1 1/2 tsp vanilla
1 tsp grated orange zest
Beat butter and cream cheese at medium speed until creamy. Add powdered sugar, vanilla and zest. Beat at high speed until smooth and fluffy.