Carrot cake recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour the base and sides of an 8 x 12 inch pan.

In another bowl combine the grated carrots, coconut, walnuts, pineapple and raisins.

In a medium bowl, sift together the flour, baking soda, cinnamon and salt and set aside.

In a large bowl add the eggs, buttermilk, vegetable oil, sugar and vanilla extra and  mix well. Slowly start adding the flour mixture while mixing with a whisk or an electric mixer until you get a uniform mixture.

Add the carrot, pineapple, coconut and raising to the flour mixture and combine well using a wooden spoon.

Pour the batter into the prepared cake pan and bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.

Remove the carrot cake from the oven and let it cool completely.

In the meantime, prepare the cream cheese frosting

To make the cream cheese frosting
In a large bowl combine the cream cheese, butter, icing sugar and vanilla extract and whisk until you have a smooth, soft, uniform mixture. Cover with plastic wrap and refrigerate until needed.

When the carrot cake is completely cool, spread the cheese frosting over the top and sides of the cake, garnish with the chopped pecans and refrigerate for at least 2 hours before serving.