Carrot Cake

• 1 1/2 c. Wesson oil
• 2 c. sugar
• 3 eggs
• 2 tsp. vanilla
• 2 c. sifted all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. baking soda
• 1 tsp. salt
• 1 (7 oz.) pkg. flake coconut
• 2 c. shredded pared carrots
• 1 (13 1/2 oz.) can crushed pineapple, drained
• 1 c. chopped nuts

1. Combine oil, sugar, eggs and vanilla in large bowl; beat vigorously with a spoon or electric mixer at medium speed until smooth.
2. Sift together the flour, cinnamon, baking soda and salt. Add dry ingredients to oil mixture, mixing well.
3. Stir in coconut, carrots, pineapple and nuts.
4. Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
5. Bake in a 350u0b0 oven for 50 to 60 minutes, or until center of cake is firm to touch.
6. Cool in pan on rack.
7. Makes 16 servings.

wesson oil, sugar, eggs, vanilla, flour, ground cinnamon, baking soda, salt, flake coconut, carrots, pineapple, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509225 (may not work)