Carrot Cake Recipe

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 or pecans
1 (8 ounce) can or larger crushed pineapple with juice
1 cup raisins
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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.

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Cream Cheese Frosting

2 pkg. softened Philadelphia Cream Cheese

1 stick softened butter

1/2 c. chopped pecans or walnuts

1 t. vanilla

2-2 1/2 c. powdered sugar

Cream the Philly Cream Cheese and butter. Beat in powdered sugar until consistency you choose. Fold in vanilla and pecans or walnuts. Spread on COOLED cake.