Carrot Cake

Name: Carrot Cake
Ingredients: 1 1/2 c. Wesson oil; 2 c. sugar; 3 eggs; 2 tsp. vanilla; 2 c. sifted all-purpose flour; 2 tsp. ground cinnamon; 2 tsp. baking soda; 1 tsp. salt; 1 (7 oz.) pkg. flake coconut; 2 c. shredded pared carrots; 1 (13 1/2 oz.) can crushed pineapple, drained; 1 c. chopped nuts

12 ingredients

7 steps

Ingredients

1 1/2 c. Wesson oil
2 c. sugar
3 eggs
2 tsp. vanilla
2 c. sifted all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
1 (7 oz.) pkg. flake coconut
2 c. shredded pared carrots
1 (13 1/2 oz.) can crushed pineapple, drained
1 c. chopped nuts

Directions

1

Combine oil, sugar, eggs and vanilla in large bowl; beat vigorously with a spoon or electric mixer at medium speed until smooth.
2

Sift together the flour, cinnamon, baking soda and salt. Add dry ingredients to oil mixture, mixing well.
3

Stir in coconut, carrots, pineapple and nuts.
4

Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
5

Bake in a 350° oven for 50 to 60 minutes, or until center of cake is firm to touch.
6

Cool in pan on rack.
7

Makes 16 servings.