Walnuts and crushed pineapple add a special panache to a classic carrot cake!

Pineapple-Carrot Cake

Ingredients

3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 — 8 oz. can crushed pineapple, undrained
1 cup chopped walnuts
1 cup sweetened shredded coconut

Frosting:
1 — 8 oz. package cream cheese, softened
4 to 4-1/2 cups confectioners’ sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Directions

~In a large bowl, beat eggs, oil, and buttermilk.

Combine flour, sugar, baking soda, cinnamon, and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts, and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan.

~Bake at 350° for 45 to 50 minutes (or until cake tests done). Cool.

~For frosting, beat all ingredients in a bowl until smooth. Frost cake.

~Makes 16 servings.