Earlene Sharp's Carrot Cake

Ingredients

350 ml corn oil
350 gr sugar
3 eggs
250 gr flour
9 gr baking soda
3 gr salt
7 gr cinnamon
12 gr vanilla
260 gr carrots
120 gr walnuts
40 gr flaked coconut
240 gr pineapple
450 ml cream cheese
300 gr confectioners sugar

Instructions

Beat together oil, sugar, and eggs until well-combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple. Mix until well-blended. Pour batter into a greased and floured 23 cm or 25 cm bundt pan. Bake at 180ºC for about an hour. Cool on cake rack; remove pan. Cover with cream cheese icing and garnish with grated carrots and nuts.

*ICING*

Cream together 2 (8 oz) packages of cream cheese with 1- half cups confectioners sugar and 1 teaspoon vanilla.