Friday, September 19, 2008

Carrot Cake

2 c. Sugar
2 c. Flour
2 tsp. Cinnamon
2 tsp. Baking Soda
4 Eggs ~ beaten
8 oz. can Crushed Pineapple ~ (with juice)
1 1/4 c. Cooking Oil
2 tsp. Vanilla
1 tsp. Salt
3 c. Carrots ~ grated
1 cup Pecans ~ chopped
1 c. Flaked Coconut
Mix together well.
Bake at 350 until done.

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