Tropical Carrot Cake -w-Pineapple

Carrot cake with a special tropical flair it gets from the pineapple, along with raisins, pecans and carrots.
A teaspoon of lemon juice brightens the cream cheese in the frosting and this cake keeps well in the fridge.

Ingredients:

3 large eggs
3/4 cup oil (OR 3/4 cup unsweetened applesauce)
3/4 cup milk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
1 cup sweetened shredded coconut

FROSTING:

1 package (8 ounces) cream cheese, softened
3-3/4 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoon vanilla extract

DIRECTIONS:

In a large bowl, beat eggs, oil and buttermilk.

Combine flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt; add to egg mixture and mix well.

Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well.

Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 45-50 minutes or until cake tests done. Cool.

For frosting, beat all ingredients in a bowl until smooth. Frost cake.

Also see Carrot Cake with Coconut Cream Cheese Frosting from SavorTheBest and Mrs. Thompson's Carrot Cake Recipe from Taste of Home

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