JUDY FISHMAN'S CARROT CAKE

By darylsueb

Ingredients

• 1/2 Cup oil
• 2 Cups shredded carrots
• 3 Eggs
• 2 Cups sugar
• 2 Tsp. vanilla
• 2 1/4 Cups Flour
• 2 Tsp. cinnamon
• 2 Tsp. baking soda
• 1 Tsp. salt
• 2 Cups shredded coconut
• 1 8 - Oz. can crushed pineapple, drained

Preparation

Step 1

Combine oil, eggs, sugar and vanilla. Stir in flour, cinnamon, baking soda, and salt. Fold in carrots, coconut and pineapple.

Pour into one 9 X 13 inch pan or two 10 inch pans.

Bake in a 350 degree oven for 50 minutes. Cool and frost with cream cheese frosting.