Preheat oven to 350°F (175 degrees C). 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, almonds 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°F (175 degrees C) for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.