Bronx NY request for Fresh Carrot Cake
My Great Recipes card #64 is as follows:

For 1 nine or ten inch bundt cake you will need:
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 extract
2 cups peeled & grated carrots
1 cup walnuts
1/2 cup flaked coconut
1 can (8 oz) crushed pineapple (well-drained)

Cream Cheese Icing Recipe:
Cream together 2 pkgs (8 oz ea) cream cheese, 1 1/4 cups powdered sugar and 1 tsp vanilla extract...blend well.

Cake Preparation:
1) Beat together corn oil, sugar & eggs 'til well combined.

2) In a separate bowl, sift together flour, baking soda, salt & cinnamon.

3) Beat together with the sugar & egg mixture. Stir in vanilla. Mix well.

4) Add carrots, walnuts, coconut & pineapple. Mix until well blended. Pour batter into a greased & floured 9/10 inch bundt pan.

5) Bake at 350 for 1 hour or until tester comes out clean.

6) Cool on cake rack. Remove from pan. Cover with icing. Garnish with grated carrots & chopped nuts