Carrot Cake

by Deb Beckham-Ristow

2 1⁄2 cups flour
1 1⁄2 oil (measurement?)
2 tsp. baking soda
2 cups grated carrots
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
1 cups nuts
2 cups sugar
1 box fine coconut (or small package)
1 small can crushed pineapple (soup size)
3 eggs

You can also add some raisins too if you like them.

Beat all. Bake in 2 round cake pans at 350°, 35-40 minutes or until done.

Frost with cream cheese frosting! Yummy!