Ingredients
2 cups sugar1-1/2 cups canola oil1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1/2 teaspoon salt3 eggs, beaten2 cups finely shredded carrots1 cup sweetened shredded coconut1 can (8 ounces) crushed pineapple, drained1 cup chopped pecans, dividedCream Cheese Frosting
Preparation
In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.
