Berta's Carrot Cake

Serving Size: 12
Preparation Time: 1:20

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs beaten
2 teaspoons vanilla
1 1/3 cups carrots cooked, pureed
1 cup walnuts chopped
1 cup coconut shredded
3/4 cup pineapple canned, crushed

1. Preheat the oven to 350 degrees. Line a 13x9 inch layer cake pan with waxed paper and grease the paper.

2. Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs and vanilla and beat well. Then fold in the carrots, walnuts, coconuts, and pineapple.

3. Pour the batter into the prepared pan. Place on the middle rack of the oven. and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Approximately 1 hour.

4. Cool the cake i the pan for 10 minutes. then invert it over a cake rack and unmold, remove the waxed paper and continue to cool for 1 hour.

5. Frost the top and sides of the cooled cake with cream cheese frosting, and then dust the top with confectioner's sugar.

Notes: Pecans can be substituted for the walnuts