2 cups flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 cups sugar
3/4 cup buttermilk
3/4 cup canola oil
4 eggs
2 cups raw grated carrots
8 1/2 ounce can crushed pineapple, drained
1/2 cup chopped nuts
3 1/2 ounce bag flaked coconut

Frosting:
8 ounces package cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
2 teaspoons vanilla
1 pound powdered sugar

Preheat oven to 350 F. Combine flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. Add sugar, buttermilk, canola oil, and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Mix well. Pour into a greased 9×13 pan. Bake 20 minutes at 350 F. Turn temperature down to 275 F and bake approximately 45 minutes longer until cake tester comes out clean. Be careful not to under or over-bake. Let cake cool to room temperature. Beat cream cheese, butter, and vanilla at low speed until fluffy. Add powdered sugar gradually until light and fluffy. Spread on cake. This cake is delicious, and is even better the next day.