Moist Carrot Cake (from Scratch)

For mah-mah's birthday, Tina and I made her an awesome, super moist, not-too-sweet carrot cake from Allrecipes.com.
I topped it with a whipped cream cream cheese frosting I also found on Allrecipes. This will be my go-to carrot cake recipe now!

Yield 1 - 8x12 inch pan (I made a two layer 6-inch cake with 11 cupcakes)

Ingredients

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 cup white sugar
• 1/2 cup brown 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 (about 2 large carrots)
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup golden raisins, soaked in boiling water for 5 minutes

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 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 8x12 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.