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Ingredients
- 3 3
- eggs
- 3/4 3/4
- cup buttermilk
- 3/4 3/4
- cup vegetable oil
- 1 1/2 1 1/2
- cups white sugar
- 2 2
- teaspoons vanilla extract
- 2 2
- teaspoons ground cinnamon
- 1/4 1/4
- teaspoon salt
- 2 2
- cups all-purpose flour
- 2 2
- teaspoons baking soda
- 2 2
- cups shredded carrots
- 1 1
- cup flaked coconut
- 1 1
- cup chopped walnuts
- 1 1
- (8 ounce) can crushed pineapple with juice
- 1 1
- cup raisins
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 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 8×12 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.