Carrot Cake, a la Anne

• 1 1/2 cups vegetable oil
• 2 cups sugar white
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups flour, all-purpose
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 7 ounces coconut flaked
• 2 cups carrots shredded
• 13 1/2 ounces pineapple crushed, well drained
• 1 cup nuts chopped
• 8 ounces cream cheese softened
• 1 tablespoon milk homogenized
• 1 teaspoon vanilla extract
• 1 dash salt
• 5 cups powdered sugar sifted

1. In a large bowl, combine the oil, the sugar, the eggs, and the vanilla.
2. Mix well with a whisk.
3. Sift the flour, the cinnamon, the soda, and the salt in a smaller bowl.
4. Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and mix well using the whisk.
5. Stir in the flaked coconut, the carrots, the crushed pineapple, and the chopped nuts, using the whisk.
6. Pour into a well greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan) and bake at 350F (180C) F for 50 to 60 minutes.
7. Allow it to cool in the pan about 30 minutes.
8. While it bakes: Test the cake after 30 minutes, the typical test of the center of the cake being done is used, the center is firm, but by using a toothpick or skewer to test, this cake should be almost underdone!
9. Frost as desired.

vegetable oil, sugar white, eggs, vanilla, flour, cinnamon, baking soda, salt, coconut flaked, carrots, pineapple, nuts, cream cheese, milk homogenized, vanilla, salt, powdered sugar

Taken from recipeland.com/recipe/v/carrot-cake-anne-33294 (may not work)