Ingredients:
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded carrots
10 ounces crushed pineapple in juice
1 cup shredded sweetened coconut
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
Directions:
Preheat oven to 350 F.
Spray a 9 x 13 pan with nonstick spray.
In large bowl, beat eggs and gradually add sugar.
Continue beating and add oil and vanilla.
Add carrots, pineapple, and coconut.
Sift flour, baking soda, and salt together.
Add flour mixture to wet ingredients and mix well.
Pour batter into prepared pan.
Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
Let cool before frosting.
Note: This recipe works just as well for muffins!
Servings: Serve
Time preparation: 10 min.
Time total: 55 min.