Lovely, moist, dense cake perfect for spring! Ingredients:

• 3 eggs

• 2 cups all-purpose flour ¾ cup buttermilk

• 2 tsp baking soda ¾ cup vegetable oil

• 2 cups shredded carrots (@ 4 large)

• 1 ½ cup white sugar

• 1 cup flaked coconut 2 tsp vanilla extract

• 1 cup chopped pecans

• 2 tsp ground cinnamon

• 8 oz can crushed pineapple

• ¼ tsp salt

Directions: Preheat oven to 350. Grease & flour 8x12” pan. In a medium bowl, sift together flour, baking soda, salt & cinnamon. In a large bowl, combine eggs, buttermilk, oil, sugar & vanilla. Mix well. Add both mixtures together. In a medium bowl, combine carrots, coconut, nuts, pineapple & raisins. Using a large wooden spoon, add carrot mixture to batter and fold in well. Pour into prepared pan and bake for an hour at 350*. Allow to cool for at least 20 minutes before icing or serving. Icing: 8 oz box of cream cheese, softened ¼ cup butter, softened ½ tsp almond extract ½ tsp vanilla extract 2 cups icing sugar (sifted) Beat together in mixer until smooth. Ice cake once cake has cooled. Lisa’s Notes: Substituting Gluten-Free flour works really well in this recipe. Easy to cut into pieces and freeze individual portions. Original recipe calls for addition of raisins – I like it better without. I keep cake stored in my fridge (modified from Sam’s Famous Carrot Cake on Allrecipes)