3 eggs
1/2 c. salad oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. sifted flour
1 1/2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 can (8 1/2 oz.) crushed pineapple, well drained
2 c. shredded carrots
1 c. chopped nuts

Beat eggs together with oil, buttermilk and vanilla extract.

Sift together dry ingredients, stir into egg mixture all at once. Mix well.

Mix pineapple, carrots and nuts; stir into flour mixture.

Pour into lightly greased pans. Bake in preheated oven for 45 minutes or until cake tests done. Frost with cream cheese frosting. Yield 1 (13x9 inch) cake or 2 layers.