Carrot cake

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cup white sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 2 cup all-purpose flour
• 2 tsp baking soda
• 2 cup shredded carrot
• 1/2 cup flaked coconut
• 1/2 cup chopped almond
• 1 cup raisin

1. Preheat oven to 350F (175 degrees C).
2. Grease and flour an 8x12 inch pan.
3. In a medium bowl, sift together flour, baking soda, salt and cinnamon.
4. Set aside.
5. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla.
6. Mix well.
7. Add flour mixture and mix well.
8. In a medium bowl, combine shredded carrots, coconut, almonds and raisins.
9. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
10. Pour into prepared 8x12 inch pan, and bake at 350F (175 degrees C) for 1 hour.
11. Check with toothpick.
12. Allow to cool for at least 20 minutes before serving.

eggs, buttermilk, vegetable oil, white sugar, vanilla, ground cinnamon, salt, flour, baking soda, carrot, flaked coconut, almond, raisin

Taken from cookpad.com/us/recipes/359840-carrot-cake (may not work)