Earlene Sharp's Carrot Cake

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1 hours Prep: 20 minutes Cook: 1 hours
2189 calories per serving view nutrition facts

Ingredients

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

Directions

Beat together oil, sugar, and eggs until well-combined.

In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture.

Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple.

Mix until well-blended.

Pour batter into a greased and floured 9-10-inch bundt pan.

Bake at 350 degrees F. for about an hour.

Cool on cake rack; remove pan.

Cover with cream cheese icing and garnish with grated carrots and nuts.

Combing icing ingredients together and ice cake.

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