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2 c. white sugar
3/4 c. vegetable oil
3 eggs
1 tsp. vanilla extract
3/4 c. buttermilk
2 c. grated carrots
1 c. flaked coconut
15 oz. can crushed pineapple, drained
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. salt
1 c. chopped walnuts

Preheat oven to 350. Grease 9 x 13 baking pan. Set aside. In a
large bowl, mix sugar, oil, eggs, vanilla, and buttermilk. Stir in
carrots, coconut, 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.
Bake 55 minutes or until toothpick inserted into cake comes out
clean. Remove from oven and set aside to cool.

1/2 c. butter
8 oz. cream cheese
1 tsp. vanilla extract
4 c. confectioner's sugar

In a medium mixing bowl, combine butter, cream cheese, vanilla, and
confectioners sugar. Blend until creamy. Frost cake while still
in the pan.

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