Sister Beth'S Carrot Cake - cooking recipe

Ingredients

1 cup vegetable oil
2 cups white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts (optional)
1 cup confectioners' sugar
1 (4 ounce) package cream cheese, softened
5 tablespoons butter, softened
1 dash vanilla extract

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13-inch baking pan.
Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
Combine flour, cinnamon, baking soda, and salt in a separate bowl.
Stir oil mixture into flour mixture until a well-mixed batter forms.
Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.