Sister Beth's Carrot Cake

Ingredients

• 1 cup vegetable oil
• 2 cups white sugar
• 3 eggs , beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups shredded carrots
• 1 can crushed pineapple , 8 ounce
• 1 cup shredded coconut
• 1 cup chopped walnuts , Optional
• 1 cup confectioners' sugar
• 1 package cream cheese , 4 ounce
• 5 tablespoons butter , softened
• 1 dash vanilla extract

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Grease and flour a 9x13-inch baking pan.

3. 3

   Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.

4. 4

   Combine flour, cinnamon, baking soda, and salt in a separate bowl.

5. 5

   Stir oil mixture into flour mixture until a well-mixed batter forms.

6. 6

   Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.

7. 7

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.

8. 8

   Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.