Pineapple-Carrot Cake

• 2 1/2 c. sifted flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1 1/2 c. cooking oil
• 3 eggs
• 2 c. sugar
• 2 tsp. vanilla
• 1 c. grated pared carrots
• 1 can (8 1/4 oz.) crushed pineapple, drained
• 1 c. flaked coconut
• 1 c. chopped walnuts

1. Sift together flour, baking soda, salt and cinnamon; set aside. Combine cooking oil, eggs and sugar in bowl; beat with mixer at medium speed 2 minutes.
2. Blend in vanilla.
3. Add dry ingredients, carrots, pineapple, coconut and walnuts to mixture, blending well. Pour into a 13 x 9 x 2-inch pan.
4. Bake at 350u0b0 for 55 minutes or until cake tester inserted in center comes out clean.
5. Place pan on rack, immediately pour vanilla glaze over cake.
6. Cool completely, makes 16 servings.

flour, baking soda, salt, cinnamon, cooking oil, eggs, sugar, vanilla, carrots, pineapple, flaked coconut, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=779085 (may not work)