Carrot Cake

Shelley's

3 eggs

¾ cup buttermilk

¾ cup vegetable oil

1 ½ cups white sugar

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

¼ teaspoon salt

2 cups all-purpose flour

2 teaspoons baking soda

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple with juice

1 cup raisins

Preheat oven to 350* Grease and flour an 8x12 inch pan.

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Pour into prepared 8x12 inch pan, and bake at 350* for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

Instant Pot Steps: put ½ cup water in IP,

place cake batter that has been loosely covered with foil on trivet.

Pressure for 30 min on high, NR 10 to 15 min., test to see if done.

Cool & frost

If stack cooking place another trivet on top of cake and stack another pan on it.

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