My Best Carrot Cake

• 2 c. plain flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 3 large eggs
• 2 c. sugar
• 3/4 c. vegetable oil
• 3/4 c. buttermilk
• 2 tsp. vanilla flavoring
• 2 c. grated carrots
• 1 (8 oz.) can crushed pineapple, drained
• 1 (3 oz.) can flaked coconut
• 1 c. chopped pecans or walnuts

1. Grease and flour 3 round cake pans. Stir together first 4 ingredients at medium speed with electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into prepared cake pans. Bake at 350u0b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out
2. clean. Drizzle Buttermilk Glaze evenly over cake. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely on wire rack. Spread Cream Cheese Frosting between layers and on top and sides of cake.

flour, baking soda, salt, ground cinnamon, eggs, sugar, vegetable oil, buttermilk, vanilla flavoring, carrots, pineapple, flaked coconut, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=136489 (may not work)