Blue Ribbon Carrot Cake - cooking recipe

Ingredients

2 c flour
1/2 t salt
3 eggs, well beaten
3/4 c buttermilk
2 t vanilla
2 c grated carrots
1 c chopped pecans
2 t baking soda
2 t cinnamon
3/4 c vegetable oil
2 c sugar
1 8 oz crushed pineapple, drained
1 c coconut

Preparation

Combine flour, soda, salt and cinnamon; set aside.
Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.
Stir in flour mixture, pineapple, carrots, coconut and chopped pecans. Pour batter into 2 heavily greased and floured 9-inch round pans. Bake at 350 F for 35-40 minutes or until toothpick comes out clean. Immediately pour buttermilk glaze evenly over layers.
Cool in pans 15 minutes, then remove from pans and let cool.