Best Carrot Cake

• 2 c. sugar
• 3/4 c. buttermilk
• 3/4 c. vegetable oil
• 3 eggs, beaten
• 2 tsp. vanilla extract
• 2 c. all-purpose flour
• 1/2 tsp. salt
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 2 c. grated carrots
• 1 c. chopped nuts (walnuts or pecans)
• 8 oz. can crushed pineapple, drained
• 3 1/2 oz. can flaked coconut
• Buttermilk Glaze
• Cream Cheese Frosting

1. Combine first 5 ingredients; beat well. Combine flour, soda, salt and cinnamon.
2. Add to sugar mixture, stirring well. Add carrots, walnuts, pineapple (drained) and coconut. Stir well. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350u0b0 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
3. Pour Buttermilk Glaze over warm cake layers.
4. Let cool in pans 15 minutes. Remove from pans and let cool completely on wire racks or paper towels, sifted with powdered sugar.
5. (This cake is very delicate and must be handled carefully.)
6. When completely cool, spread cream cheese frosting between layers and on top and sides of cake.

sugar, buttermilk, vegetable oil, eggs, vanilla extract, flour, salt, baking soda, ground cinnamon, carrots, nuts, pineapple, flaked coconut, buttermilk, cream cheese frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921182 (may not work)