My Great Recipes Fresh Carrot Cake
Makes 1 (9-or 10 inch) bundt cake

1 1/2 cups corn oil
1 3/4 cups sugar
3 eggs
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
1 1/2 tsp vanilla
2 cups peeled and grated carrots
1 cup walnuts
1/2 cup flaked coconut
1 can (8 oz) crushed pineapple, well drained
chopped nuts (for garnish)

Cream Cheese Icing:
2 pkg (8 oz each) cream cheese, softened
1 1/4 cups powered sugar
1 tsp vanilla extract

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

In a separate bowl, sift together flour, baking soda, salt and cinnamon.

Beat together with the sugar and egg mixture. Stir in the vanilla mixing well.

Add the carrots, walnuts, coconut and pineapple. Mix until well blended. Pour batter into a greased and floured 9 or 10 inch bundt cake pan.

Bake at 350 for about 1 hour or until a tester inserted near the center comes out clean.

Prepare Cream Cheese Icing:
Cream ingredients together, blending well (prepare half if you want a lighter covering).

Cool on cake rack. Remove from pan. Cover with the Cream Cheese Icing and chopped nuts. Delicious.

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