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 Thanks For Visiting