Here’s and old-fashioned carrot cake that’s got more carrots than spice. Pecans can be substituted for walnuts.
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan. Set aside.
2 In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3 Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4 In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.