Carrot Cake by Kraus Family Source: Lois Arnold Using 8" pie pans wasn't big enough. I put extra in my red spring pan but it's a 7"... so I ordered two 9" pans. Delicious! Thanks to the Kraus Family!)

2 c. flour
2 t. soda
2 t. cinnamon
1/2 t. salt
2 c. sugar
3 eggs
3/4 c. salad oil
3/4 c. buttermilk
2 t. vanilla
2 c. grated carrots
1 small can crushed pineapple, drained (set aside 2 T. for frosting, below)
3/4 c. coconut
1 c. chopped nuts (I used half walnuts and half pecans)
(try 2t All Spice and/or 2t Nutmeg)
(try raisins, too!)

Frosting:
1 box powdered sugar (1 pound)
1 t. vanilla
1 c. butter or margarine
6 oz. cream cheese (NOTE: cream cheese is packaged in 8oz bars so either just use 6oz or use 8oz & increase powdered sugar!)

2 c. flour 2 t. soda 2 t. cinnamon 1/2 t. salt 2 c. sugar 3 eggs 3/4 c. salad oil 3/4 c. buttermilk 2 t. vanilla 2 c. grated carrots 1 small can crushed pineapple, drained (set aside 2 T. for frosting, below) 3/4 c. coconut 1 c. chopped nuts (I used half walnuts and half pecans) 1 box powdered sugar (1 pound) 1 t. vanilla 1 c. butter or margarine 6 oz. cream cheese (NOTE: cream cheese is packaged in 8oz bars so either just use 6oz or use 8oz & increase powdered sugar!)

Cake:
Sift together dry cake ingredients. Beat eggs, add oil, buttermilk and vanilla and mix well. Add dry cake ingredients and mix well. Stir in carrots, pineapple, coconut and nuts. Pour into greased and floured pans. Bake at 350 degrees approximately 35 minutes. Makes 2 9" layer cakes or one 13" x 9" cake.

Frosting:
Blend cream cheese, butter and vanilla. Add pineapple and powdered sugar. Blend well and spread on cake.