Mom'S Carrot Cake - cooking recipe

Ingredients

2 cups flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1 dash clove
2 cups carrots, grated
2 (8 ounce) cans crushed pineapple, drained
12 ounces angel flake coconut, Bakers brand
1/2 cup nuts, finely chopped, of your choice
2 teaspoons vanilla
1 1/2 cups oil
4 large eggs, grade A

Preparation

Mix flour, sugar, salt, baking soda, cinnamon, nutmeg and clove in one bowl. Mix carrots, pineapple, coconut, nuts and vanilla in another bowl. Mix oil and eggs into a third bowl.
Dump egg/oil mixture into carrot mixture and stir well. Then add flour mixture to carrot mixture and mix well with a spoon. Pour into a 13x9x2 dish that has been buttered and floured. Bake at 350 degrees for 45 minutes; check with a toothpick to make sure it is done.
See cream cheese frosting recipe to frost the cake.