BEST CARROT CAKE

BEST CARROT CAKE

From Angie Reid  (from Grace Denhoff)

Preheat oven to 350 degrees.

2 cups flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 large eggs
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 t. vanilla
2 cups grated carrot
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
1 cup pecans, chopped (or walnuts)

Line 3 cake pans with waxed paper; lightly grease, flour.  Set aside.

Stir together the first 4.

Beat eggs and next 4 at medium speed til smooth.

Add flour mixture, at low speed until blended.

Fold in carrots and next 3.

Pour batter into cake pans.

Bake at 350 for 25-30 minutes, until wooden pick inserted comes out clean.

Drizzle buttermilk glaze evenly over layers. Cool in pans on wire racks 15 minutes.

Remove from pans; cool completely on wire racks.

Frost with cream cheese frosting.