¾ cup buttermilk
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 teaspoons floor cinnamon
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can beaten pineapple with juice
1 cup raisins
Preheat oven to 350 levels F (175 levels C). Grease and flour an 8×12 inch pan.
In a medium bowl, sift collectively flour, baking soda, salt and cinnamon. Set aside.
In a massive bowl, mix eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour combination and combine well.
In a medium bowl, mix shredded carrots, coconut, walnuts, pineapple and raisins.
Using a giant wood spoon or a very heavy whisk, add carrot combination to batter and fold in well.
Pour into organized 8×12 inch pan, and bake at 350 levels F (175 ranges C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes earlier than serving.