Carrot Cake

• Carrot Cake
• 4 eggs
• 1 cup vegetable oil
• 1 cup buttermilk
• 1 cup white granulated sugar
• 1 cup brown sugar, firmly packed
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 3 cups carrots, peeled and grated
• 1 cup canned crushed pineapple, without the juice
• 1 cup slivered almonds
• 1 cup flaked coconut
• 1/2 cup raisins
• Vanilla Buttercream Frosting
• 1/2 cup butter, room temperature
• 1 pound confectioner's sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350u0b0F.
2. In a large bowl, beat together the eggs, oil,rnbuttermilk, sugars, and vanilla. Combine therndry ingredients and sift into the batter. Stir inrnthe carrots, pineapple, almonds, coconut, andrnraisins until well blended. Pour into three 9"\rnound pans that have been lined with parchmentrnpaper.
3. Bake for 50-60 minutes, or until a toothpickrninserted into the center of the cake comes outrnclean. Allow to settle for 10 minutes, then removernfrom pans and transfer to a wire rack torncool completely. When completely cooled, removernparchment paper.
4. Ice the top of each cake with a vanilla buttercreamrnfrosting (see next), then ice the sidesrnuntil the entire cake is covered.
5. Cream the butter, then add the sugar a littlernat a time until the mixture begins to resemblerncrumbs. Slowly add the milk, beating all thernwhile, then pour in the extract. Continue tornbeat until wispy. If the icing appears to be toornrunny, add more sugar.

carrot, eggs, vegetable oil, buttermilk, white granulated sugar, brown sugar, vanilla, allpurpose, baking soda, salt, cinnamon, ground allspice, ground nutmeg, carrots, pineapple, almonds, flaked coconut, raisins, vanilla buttercream frosting, butter, sugar, milk, vanilla

Taken from food52.com/recipes/9828-carrot-cake (may not work)