3 eggs
1 1/4 cups corn oil
1 1/3 cups packed brown sugar
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
2 cups all-purpose flour
1 8-oz. can crushed pineapple in natural syrup
1/3 cup shredded coconut
1 cup coarsely chopped walnuts
3 cups grated carrots (about 4 carrots)


Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-by-2-inch pan.

In a large bowl, beat the eggs, oil and brown sugar until well blended.

In a separate bowl, sift the baking soda, cinnamon, salt and flour, then gradually add it to the egg mixture; do not over mix.

Add the pineapple and syrup, coconut, walnuts and carrots, and beat well. Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool completely. Serves 12 to 14.




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