Ingredients 3 eggs • 3/4 cup buttermilk • 3/4 cup vegetable oil • 1 1/2 cups white sugar • 2 teaspoons vanilla extract • 2 teaspoons ground cinnamon • 1/4 teaspoon salt • 2 cups all-purpose flour • 2 teaspoons baking soda • 2 cups shredded carrots • 1 cup flaked coconut • 1 cup chopped walnuts • 1 (8 ounce) can crushed pineapple with juice • 1 cup raisins
Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. Allow to cool for at least 20 minutes before serving.