2 cups all-purpose flour
2 cups sugar
2 tsps.baking soda
2 tsps. cinnamon
1 cup corn oil
3 eggs, slightly beaten
2 tsps. vanilla
1 1/3 cups pureed cooked carrots
1 cup chopped walnuts
1 cup shredded coconut
1 can crushed pineapple
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Line 13 X 9 inch pan with waxed paper, and grease the paper.
2.Sift the dry ingredients together in a large bowl. Add oil, eggs and vanilla, and beat well. Then, fold in the carrots, walnuts, coconut and pineapple.
3. Pour batter into prepared pan. Place it on the middle rack and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in center comes out clean, about 1 hr.
4.Cool cake in pan for 10 minutes. Then invert it over a cake rack and unmold, remove waxed paper and continue to cool for 1 hr.
5. Make Cream Cheese Frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Frost cooled cake with cream cheese frosting and enjoy.