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 (8 ounce) can crushed pineapple, drained
• 1 cup shredded coconut
• 1 cup chopped walnuts (optional)
• 1 cup confectioners’ sugar
• 1 (4 ounce) package cream cheese, softened
• 5 tablespoons butter, softened
• 1 dash vanilla extract

Directions

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

Grease and flour a 9×13-inch baking pan.

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

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

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

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

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

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