Carrot Cake

This is a recipe that I found on the back of a Sunlight Oil Bottle years ago.  It is fine bakery quality delicious!  If you do not want to use so much oil then drain the pineapple over a measuring cup and then add enough oil to make 1 cup

In the bowl of an electric mix add 3 eggs and beat until yellow and frothy

add
1 cup oil
2 cups sugar
2 tsp Vanilla

Beat on high speed for 2 minutes

In another bowl sift together

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Turn mixer to low and add dry ingredients
once incorporated mix on high for 1 minute

now add
2 cups grated carrots
13.5 oz can crushed pineapple (well drained)
1 7 oz bag grated coconut
1 cup walnuts
Mix well
pour into 2 round cake pans  and bake at 350 degrees for about 50 minutes - test for doneness

Cream Cheese Frosting

1 lbs cream cheese
1 stick of butter
2 cups powdered sugar
bring cream cheese and butter to room temperature  beat until smooth add powdered sugar and beat until smooth and creamy - frost cake - eat cake