Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 0.25 teaspoons salt
• 1.5 cups white sugar
• 3 large eggs
• 0.75 cups buttermilk
• 0.75 cups vegetable oil
• 2 teaspoons vanilla extract
• 2 cups shredded carrots
• 1 , 8 ounce
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 cup raisins

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch pan.
2. 2 Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
3. 3 Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.
4. 4 Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow cake to cool for at least 20 minutes before serving.

Nutrition per serving