Berta'S Carrot Cake

• 2 c. all-purpose flour
• 2 c. granulated sugar
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 c. corn oil
• 3 eggs, lightly beaten
• 2 tsp. vanilla
• 1 1/2 c. pureed, cooked carrots
• 1 c. chopped walnuts
• 1 c. shredded coconut
• 3/4 c. canned, crushed pineapple, drained

1. Preheat oven to 350u0b0.
2. Line 13 x 9-inch pan with wax paper and grease paper.
3. Sift flour, sugar and baking soda and cinnamon in large bowl.
4. Add oil, eggs and vanilla; beat well.
5. Fold in carrots, walnuts, coconut and pineapple.
6. Pour batter in pan. Place on middle of rack and bake 30 to 35 minutes.
7. Cool cake in pan 10 minutes, invert over rack and unmold.
8. Remove wax paper, cool 1 hour.
9. Frost with Cream Cheese Frosting.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723839 (may not work)