Prep Time::20 mins
Cook Time:: 1 hr
Additional Time::20 mins
Total Time:: 1 hr 40 mins
Servings::15
Yield::1 (8×12-inch) pan
Ingredients
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2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 ½ cups white sugar
3 large eggs
¾ cup buttermilk
¾ cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded carrots
1 (8 ounce) can crushed pineapple with juice
1 cup flaked coconut
1 cup chopped walnuts
1 cup raisins
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×12-inch pan.
Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.
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.
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.
Cynthia Ross