Picky Eater'S Carrot Cake - cooking recipe

Ingredients

1 cup sugar
1/2 cup canola oil (or vegetable oil)
2 eggs, beaten
1 1/2 cups fresh carrots (grated)
1 cup unsifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup shredded coconut

Preparation

Wisk dry ingredients together in a bowl.
Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Scrape bowl and mix well again.
Add the dry ingredients to the wet and slowly mix until combined. Add ground coconut. Pour batter into a greased and floured 9x9 square cake pan.
Bake at 400 degrees F for 20 - 30 minutes until the cake tests done (about 155 degrees in the middle). When cool, spread with your favorite cream cheese frosting.
If you want to add 1/4 cup ground raisins and 1/4 cup ground walnuts, you can. Add these in with the coconut.
Try to use real cinnamon. That stuff you buy at the store isn't usually real cinnamon. It should say cinnamomus cassia on the container. If it says something else, it is a cinnamon imposter. It tastes ok, but the real stuff tastes very much better!