Moist carrot cake with pineapple, coconut, and walnuts. Topped with honey-sweetened cream cheese icing.
Preheat oven to 350 degrees. Lightly grease and flour 3 6-inch round baking pans. Beat in dry ingredients.
Sift or whisk flour, baking soda, and salt together. Set aside.
In a large mixing bowl beat sugar and eggs until light yellow in color. Slowly add in oil and mix until completely blended. Add buttermilk and vanilla. Fold in carrots, coconut, pineapple with juice and walnuts.
Transfer batter to prepared pans, Bake 30-35 minutes or until tester inserted into the center comes out clean. Remove from oven. Cool in pans for about 5 minutes. Turn cakes out onto a cooling rack. Cool completely before icing. OR for a more moist cake after 5 minutes of cooling, wrap each cake in plastic wrap an place in a freezer until completely cooled or freeze for later use.
Beat cream cheese and butter in a large mixing bowl until fluffy. Add powdered sugar, vanilla, and honey. Beat until smooth. Spread frosting between cooled layers of cake, sides, and top of the cake.