Ingredients  

2 cups all purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
4 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup vegetable oil
2 cups grated carrots
1 cup crushed pineapple with juice

For frosting:
2 teaspoons vanilla
2 cups powdered sugar
1/2 cup butter, softened
2 - 8 oz. bars cream cheese, at room temperature
1/4 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour 3 - 9 inch round pans.
3. In a medium bowl, sift together the first 5 ingredients (flour, sugar, baking soda, salt, cocoa powder), and set aside.
4. In a separate bowl, combine the eggs, vanilla, buttermilk and oil. Mix well.
5. Stir in the dry ingredients until they are completely absorbed.
6. Fold in the carrots and pineapple.
7. Pour the batter evenly in each of the three pans.
8. Bake for 30 minutes in the pre-heated oven, or until a tooth pick inserted comes out clean.
9. Remove to cooling rack and let cool completely.

For frosting:

1. Combine the vanilla, powdered sugar, butter, and cream cheese in a medium bowl.
2. Beat until smooth.
3. Spread frosting on top of two layers, stack layers and frost entire cake.
4. Using a handheld, hard cheese grater (the smallest holes), grate the chocolate chips over the frosting.