Full Sheet Carrot Cake with Cream Cheese Icing

    8 eggs

    2-1/4 cups buttermilk

    2-1/4 cups vegetable oil

    4-1/2 cups white sugar

    2 tablespoons vanilla extract

    2 tablespoons ground cinnamon

    3/4 teaspoon salt

    6 cups all-purpose flour

    2 tablespoons baking soda

    6 cups shredded carrots

    3 cups flaked coconut

    2 1/2  cups chopped pecans (optional)

    1 20 oz cans crushed pineapple with juice

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, pecans, pineapple.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared full sheet pan, and bake at 350 degrees F (175 degrees C) for 1 -1 1/2 hour. Check with toothpick.
7. Allow to cool overnight.
8. The next day,  Ice and decorate cake, allow to sit overnight, serve on the 3rd day.  Taste is SO much better.