Carrot Cake

I've tried a fair share of carrot cake recipes and so far this is the best! It's moist and delicious.

Ingredients

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups all purpose flour
• 2 tsp baking soda
• 2 cups grated carrots
• 1 cup flaked coconut (optional)
• 1 cup chopped walnuts (optional)
• 1 can (8 oz) crushed pineapple with juice
• 1 cup raisins (optional)

Directions

1. Preheat oven to 350 degrees. Grease and flour an 8 x 12 inch pan or 2 round 9 in. cake pans.

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. Place pineapple in blender and blend till smooth. In a medium bowl combine shredded carrots, coconut, walnuts, pineapple, and raisins.

5. Using a large wooden spoon or whisk, add carrot mixture to batter and mix well.

6. Pour batter into prepared pan or pans and bake at 350 for about 40 minutes. Poke the center with a toothpick.

7. Allow to cool for at least 20 minutes before serving. Frost with some yummy cream cheese frosting.