Golden Gate Carrot Cake

• 2 c. flour
• 2 tsp. cinnamon
• 3 eggs
• 3/4 c. buttermilk
• 2 tsp. vanilla
• 4 c. grated carrots (4 to 6)
• 1 c. chopped walnuts
• 1 1/2 c. golden raisins, coarsely chopped
• 2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. vegetable oil
• 2 c. sugar
• 1 small can crushed pineapple, well drained
• 1 c. grated coconut
• Buttermilk Glaze

1. Sift first four ingredients together.
2. Beat eggs; add oil, buttermilk, sugar and vanilla.
3. Blend well.
4. Add to dry ingredients, mixing thoroughly.
5. Stir in pineapple, carrots, nuts, coconut and raisins.
6. Pour into greased and floured 13 x 9-inch pan.
7. Bake at 350u0b0 for 55 minutes, or until toothpick inserted in center comes out clean.
8. Slowly pour glaze over hot cake until it is absorbed.

flour, cinnamon, eggs, buttermilk, vanilla, carrots, walnuts, golden raisins, baking soda, salt, vegetable oil, sugar, pineapple, grated coconut, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449081 (may not work)