2 1/2 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups cooking oil
3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup carrots -- pared and grated
1 can crushed pineapple -- drained (8 1/4-oz.)
1 cup flaked coconut
1 cup walnuts -- chopped
vanilla glaze -- (recipe follows)
- Sift together flour, baking soda, salt and cinnamon; set aside. Combine
cooking oil, eggs and sugar in mixing bowl. Beat with electric mixer at
medium speed 2 minutes.
- Blend in vanilla. Add dry ingredients, carrots, pineapple, coconut and walnuts to oil mixture, stirring to blend well. Pour into ungreased 13 x 9 x 2-inch baking pan. Bake in 350ø oven 55 minutes, or until cake tester or wooden pick inserted in center comes out clean. Place pan on rack.
- Immediately pour Vanilla Glaze over cake. Cool completely. Makes 16 servings. Vanilla Glaze: Combine 1 c. sugar, 1 tsp. baking soda, 1/4 C. butter or regular margarine, 1 tblsp. light corn syrup, 1/2 C. sour milk* and 1 tsp. vanilla in 2-qt. saucepan.
- Cook over medium heat, stirring constantly, until mixture comes to a boil. Simmer over low heat 5 minutes. Remove from heat; immediately pour over hot cake.
