Truly the best carrot cake! Make this classic favorite for a crowd and you might not have any leftovers!
2 cups all-purpose flour 2 tsp vanilla
2tsp baking soda 2 cups grated carrots
1/2 tsp salt 1 8oz can crushed pineapple
2 tsp cinnamon. 1 (3.5 oz) can flaked coconut
3 large eggs. 1 chopped pecans or walnuts
2 cups sugar
3/4 cup buttermilk
Line 3 9inch round cake pans with wax paper, lightly grease and flour wax paper. Set pans aside.
Stir together first four ingredients
Beat eggs and next 4 ingredients at med speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted comes out clean.
Let the pans cool . Remove from pans and cool completely. Spread cream cheese frosting between layers, top, and sides. Enjoy!