Easter Carrot Cake

Ingredients:

Directions:

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