Miss Linda Mayhood's Fresh Carrot Cake

• 1 12 cups corn oil
• 1 34 cups sugar
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 12 teaspoons cinnamon
• 1 12 teaspoons vanilla
• 2 cups grated carrots
• 1 cup walnuts
• 12 cup coconut
• 1 (8 ounce) can crushed pineapple
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) box powdered sugar
• 1 teaspoon vanilla

1. Beat together oil, sugar and eggs until well combined.
2. In another bowl add flour, soda, salt and cinnamon.
3. Beat together with the sugar and egg mixture.
4. Add vanilla.
5. Add carrots, walnuts, coconut and pineapple, mix until well blended.
6. Pour into greased and floured 9 or 10 inch Bundt pan.
7. Bake at 350 degree for about 1 hour.
8. ICING:.
9. Cream together cream cheese, powdered sugar and vanilla.
10. If too stiff add a little milk or if not stiff enough add more powdered sugar.

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

Taken from www.food.com/recipe/miss-linda-mayhoods-fresh-carrot-cake-146645 (may not work)