Fresh Carrot Cake

• 1 1/2 c. corn oil
• 1 3/4 c. sugar
• 3 eggs
• 2 c. all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 1/2 tsp. cinnamon
• 1 1/2 tsp. vanilla extract
• 2 c. peeled and grated carrots
• 1 c. chopped walnuts
• 1/2 c. flaked coconut
• 1 (15 oz.) can crushed pineapple, drained

1. Beat together corn oil, sugar and eggs until well combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon.
2. Beat together with the sugar and egg mixture.
3. Stir in the vanilla and mix well.
4. Add the carrots, walnuts, coconut and pineapple. Mix until well blended.
5. Pour batter into a greased and floured
6. 9 or 10-inch Bundt cake pan.
7. Bake at 350u0b0 for about 1 hour or until a tester inserted near the center comes out clean. Don't overbake or it will be dry.
8. Cook on cake rack.
9. Remove from pan.
10. Cover with Cream Cheese Icing.
11. Garnish with grated carrots and/or chopped nuts and currants.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180258 (may not work)