Mom's Carrot Cake

Ingridients

6 carrots, quartered

2 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

2 teaspoons ground cinnamon

3/4 cup vegetable oil

2 teaspoons vanilla extract

3/4 cup buttermilk

1 (8 ounce) can crushed pineapple with juice

1 (3.5 ounce) package flaked coconut

1 cup chopped walnuts

1/2 (8 ounce) package cream cheese, softened

1/4 cup butter

1 teaspoon vanilla extract

2 cups confectioners' sugar

Directions

In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.

In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.

Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.

Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.

Place cake on a plate, and allow to cool completely before frosting.

To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.