Tropical Carrot Cake

3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
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 flaked coconut

Frosting
1 package (8 ounces) cream cheese, softened
4 to 4-1/2 cups confectioners' sugar
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract

In a large mixing bowl, beat eggs,oil and buttermilk. Combine flour, sugar, baking soda, cinnamon 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. x 2-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. For frosting, beat all ingredients in a mixing bowl until smooth. Frost cake. Makes 12-16 servings.