Buttermilk Carrot Cake
| Yield: | 16 Servings |
| Categories: | Desserts |
| 2 | c | All-purpose flour |
| 2 | c | Sugar |
| 2 | ts | Baking soda |
| 1 1/2 | ts | Ground cinnamon |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 4 | md | Carrots; shredded (2 cups) |
| 1/4 | c | Buttermilk or sour milk |
| 1/4 | c | Cooking oil |
| 1 | cn | (8 1/4 oz.) crushed pineapple, drained |
| 1 | c | Chopped walnuts |
| 3 | Eggs | |
| 1/2 | c | Coconut |
| 1 | ts | Vanilla |
| Buttermilk Glaze | ||
| Nutty Cream Cheese Frosting |
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