Carrot Cake (The Best!)

By jasonhewitt

This is really good and moist. Lots of compliments on it.

Ingredients

• Frosting:
• Mix and set aside
• 2 C flour
• 2 tsp baking soda
• 2 tsp cinnamon (Can leave out for Nancy)
• 1/2 tsp salt
• Beat together and add to above
• 2 tsp vanilla
• 3 eggs
• 3/4 C oil
• 3/4 C buttermilk
• 2 C sugar
• Add
• 8 oz crushed pineapple (drained)
• 1/2 C shredded coconut
• 1 C black walnuts, chopped
• 2 C shredded carrots (Buy bagged and chop more)
• Cream together until fluffy
• 2 sticks of butter, room temperature
• 2- 8 oz cream cheese, room temperature
• Add
• 2 Tbs vanilla
• 4 C powdered sugar
• 2 Tbs orange juice
• Fresh grated zest of one orange (peel)

Preparation

Step 1

Preheat oven to 350 degrees

I like it in three layers. This frosting is enough for 2 thick in between layers and just enough to frost cake. If you want to pipe a border, you will need one more batch of frosting (1 butter, 1 cream cheese, 1 tbs vanilla, 2 C pwd sugar, 1 tbs orange juice...make at the same time or use orange food coloring for a variation.)

Cake must be refrigerated.

**Did well baking cakes night before, saran wrap in fridge until next morning, then ice.