Carrot Cake with Cream Cheese Icing

I LOVE carrot cake. Well, let's be honest, I  love any cake, or anything sweet for that matter. But this carrot cake is probably one of the best I have ever had. And the frosting, WOW! Originally I made it exactly as described in the recipe, but I think this version is better. Hope you enjoy. And remember, it has both fruit and vegetables in it so you don't have to feel guilty eating it. Right?

Cake Ingredients
2 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla extract
2 cups grated carrot (about 4 medium size carrots - it WILL taste better if you grate them yourself)
8 oz crushed pineapple drained (in pineapple juice or water, NOT syrup)
3-4oz sweetened coconut flakes
1 cup chopped pecans
1/2 cup raisins

Directions
Preheat oven to 350. Stir together first 4 ingredients in small bowl. Beat eggs and next 4 ingredients until smooth. Add in flour mixture mixing on low speed until combined. Fold in carrot and remaining ingredients. If you don't like raisins or nuts, feel free to leave them out. Bake for 25-30 minutes until toothpick comes out clean. The original recipe was written for three 9in round cake pans but I like to make either 2 dozen cupcakes or since I only have one cupcake pan and sometimes don't feel like waiting, 1 dozen cupcakes and a 8x8 inch cake. Its much easier to share cupcakes than a 3 layer cake! And I certainly don't need to eat an entire 3 layer cake on my own. Let cake cool completely then frost with the icing below. Store in the fridge.

Icing Ingredients
(Think there are enough carrots to counteract the fat in this recipe!?)
12 oz cream cheese softened
3/4 cup butter softened
16 oz powdered sugar
1 1/2 tsp vanilla

Directions. Blend cream cheese and butter until smooth. Gradually add in powdered sugar mixing until smooth. Stir in vanilla. Lick spatula :)

Adapted from The Ultimate Southern Living Cookbook