Blue Ribbon Carrot Cake

• 2 c flour
• 1/2 t salt
• 3 eggs, well beaten
• 3/4 c buttermilk
• 2 t vanilla
• 2 c grated carrots
• 1 c chopped pecans
• 2 t baking soda
• 2 t cinnamon
• 3/4 c vegetable oil
• 2 c sugar
• 1 8 oz crushed pineapple, drained
• 1 c coconut

1. Combine flour, soda, salt and cinnamon; set aside.
2. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.
3. Stir in flour mixture, pineapple, carrots, coconut and chopped pecans. Pour batter into 2 heavily greased and floured 9-inch round pans. Bake at 350 F for 35-40 minutes or until toothpick comes out clean. Immediately pour buttermilk glaze evenly over layers.
4. Cool in pans 15 minutes, then remove from pans and let cool.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=149494 (may not work)