Earlene Sharp's Carrot Cake

• 1 1/2 cups corn oil
• 1 3/4 cups sugar
• 3 large eggs
• 2 cups flour, all-purpose
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons cinnamon
• 1 1/2 teaspoons vanilla extract
• 2 cups carrots peeled, grated
• 1 cup walnuts
• 1/2 cup coconut flaked
• 8 ounces pineapple
• 16 ounces cream cheese
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

1. Beat together oil, sugar, and eggs until well-combined.
2. In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture.
3. Stir in vanilla, mixing well.
4. Add carrots, walnuts, coconut and pineapple.
5. Mix until well-blended.
6. Pour batter into a greased and floured 9-10-inch bundt pan.
7. Bake at 350F (180C).
8. for about an hour.
9. Cool on cake rack; remove pan.
10. Cover with cream cheese icing and garnish with grated carrots and nuts.
11. Combing icing ingredients together and ice cake.

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

Taken from recipeland.com/recipe/v/earlene-sharps-carrot-cake-43961 (may not work)