Killer Carrot Cake

Ingredients:

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts (optional)
1 (8 ounce) can crushed pineapple with juice
1 cup raisins (optional)

Directions:
 
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan or 2 9x9 inch pans.
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 pan, and bake at 350 degrees F (175 degrees C) for 1 hour, or 45 minutes for the 9x9. Check with toothpick.
7.Allow to cool for at least 20 minutes before serving.

For the frosting I used this recipe:

Ingredients:
1(8 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Directions:
1.In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use