Mom'S Carrot Cake

• 2 cups flour
• 2 cups sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1 dash clove
• 2 cups carrots, grated
• 2 (8 ounce) cans crushed pineapple, drained
• 12 ounces angel flake coconut, Bakers brand
• 1/2 cup nuts, finely chopped, of your choice
• 2 teaspoons vanilla
• 1 1/2 cups oil
• 4 large eggs, grade A

1. Mix flour, sugar, salt, baking soda, cinnamon, nutmeg and clove in one bowl. Mix carrots, pineapple, coconut, nuts and vanilla in another bowl. Mix oil and eggs into a third bowl.
2. Dump egg/oil mixture into carrot mixture and stir well. Then add flour mixture to carrot mixture and mix well with a spoon. Pour into a 13x9x2 dish that has been buttered and floured. Bake at 350 degrees for 45 minutes; check with a toothpick to make sure it is done.
3. See cream cheese frosting recipe to frost the cake.

flour, sugar, salt, baking soda, cinnamon, nutmeg, clove, carrots, pineapple, coconut, nuts, vanilla, oil, eggs

Taken from www.food.com/recipe/moms-carrot-cake-332238 (may not work)