3 eggs
¾ cup buttermilk
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ 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
1) Preheat oven to 350 degrees F. 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, walnuts, pineapple, and raisins.
5) Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6) Pour into prepared 8x12 inch pan, and bake at 350 degrees F for 1 hour. Check with toothpick.
7) Allow to cool for at least 20 minutes before serving