Whether it's Easter, Mother's Day, dessert or Sunday brunch, this amazing cake will be your new favorite dessert. Packed with coconut, pineapple, pecans and farm fresh rainbow carrots, this carrot cake is anything but boring!
Grate rainbow carrots. This is easiest by keeping the stalk attached to get a firm grip on the carrot so it doesn’t slip.
In a large mixing bowl, beat eggs well. Add sugar and mix well. Add, vanilla, and oil. Alternate buttermilk and flour mixture, trying not to overmix. Add carrots, pineapple, coconut, and pecans, mixing just until incorporated. Pour into 3, 8-inch greased cake pans.
Using a mixer, beat butter and cream cheese together until creamy and smooth. Add vanilla.
Slowly incorporate powdered sugar into mix. Frosting should coat a spoon without dripping off with done. Add more powdered sugar to achieve desired consistency. If too thick, add milk by the tablespoon until frosting thins out a bit.