Blue-Ribbon Carrot Cake by Marlene Sorosky

The recipe for this ultra-moist, rich cake was originally published in my first cookbook, Cookery for Entertaining. It has become so popular, many people consider it a classic.

PREP TIME:	20 minutes, plus 10 minutes for frosting	BAKE TIME:	45-55 minutes
CHILLING TIME:	1 hour	MAKES:	16 servings

Cake

3		eggs
3/4		cup vegetable oil
		(can use olive oil instead)
3/4		cup whole, low-fat or non-fat buttermilk
2		cups sugar
2		teaspoons vanilla extract
2		cups all purpose flour
2		teaspoons baking soda
2		teaspoons cinnamon
1/2		teaspoon salt
1		8 oz can crushed pineapple, drained
2		cups grated carrots
1		cup (4oz) coarsely chopped walnuts (optional)
3/4		cup shredded coconut

 Cream Cheese Frosting

½		stick butter or margarine, at room temperature
½		package (4oz) light cream cheese, a room temperature
1		teaspoon vanilla extract
2-3		cups powdered sugar
1		teaspoon milk

1. To make cake: In a mixing bowl with electric mixer, beat eggs, oil, buttermilk, sugar, and vanilla until blended. Add flour, baking soda, cinnamon, and salt; mix until incorporated. Blend in pineapple, carrots, walnuts, and coconut. Pour into 1 greased 9 by 13-inch baking pan. In a 350 oven, bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean. 
2. To make frosting: In a small bowl with an electric mixer, mix butter or margarine and cream cheese until fluffy. Add vanilla, powdered sugar, and milk. Mix until smooth. 
3. Frost cake and refrigerate at least an hour until frosting is set. The cake may be refrigerated for several days.