Towanna Johnson'S Carrot Cake (1975)

• 2 cups flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1 3/4 cup sugar
• 3 eggs
• 1 1/4 cup canola oil
• 1 tsp vanilla
• 2 cup finely grated carrots
• 1 cup well drained crushed pineapple
• 1 cup shredded coconut
• 1 cup chopped walnuts

1. Preheat oven to 350F.
2. Grease and flour a 9x13" baking dish.
3. Sift flour, baking soda, cinnamon and salt and set aside.
4. Beat sugar and eggs until thick and lemon color. Add oil and beat till thououghly mixed.
5. Gradually add flour mixture, then vanilla, and beat until completely combined.
6. Fold in carrots, pineapple, coconut and walnuts.
7. Pour batter into prepared pan and bake at 350F for 1 hour, or until cake tests finished.
8. Ice with cream cheese frosting.

flour, baking soda, cinnamon, salt, sugar, eggs, canola oil, vanilla, carrots, pineapple, shredded coconut, walnuts

Taken from www.epicurious.com/recipes/member/views/towanna-johnsons-carrot-cake-1975-1256497 (may not work)