Ingredients

• 2 cups white sugar
• 0.75 cups vegetable oil
• 0.75 cups buttermilk
• 3 large eggs
• 2 teaspoons vanilla extract , divided
• 2 cups grated carrots
• 1 , 15 ounce
• 1 cup flaked coconut
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1.5 teaspoons salt
• 1 cup chopped walnuts
• 4 cups confectioners' sugar
• 1 , 8 ounce
• 0.5 cups butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish; set aside.
2. 2 Mix together sugar, oil, buttermilk, eggs, and 1 teaspoon vanilla in a large bowl until well combined. Stir in carrots, pineapple, and coconut. Combine flour, baking soda, cinnamon, and salt in a medium bowl; gently stir into carrot mixture. Mix in nuts until incorporated. Spread batter into the prepared dish.
3. 3 Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 55 minutes. Remove from the oven and set aside to cool.
4. 4 Beat together confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla in a large bowl with an electric mixer until creamy. Frost cooled cake while still in the dish.

Nutrition per serving