2 cups white sugar

2 cups flour

2 teaspoons cinnamon

1/2 teaspoon salt

One 7-oz. bag coconut

2 cups carrots, shredded

2 teaspoons soda

1 cup nuts, chopped

1-1/2 cups salad oil

3 eggs

One 8-oz. can crushed pineapple with juice

2 teaspoons vanilla

Mix sugar, flour, cinnamon, salt, coconut, carrots, soda and nuts together in large bowl, then all at one time add salad oil, eggs, pineapple and vanilla. Beat well. Pour mixture into greased 9x13-inch pan. Bake at 350 degrees for 35-45 minutes. Cool.

This cake stays moist for a long time. I like to serve it as dessert, topped with ice cream or whipped cream.

Betty Born, Cologne, Minn.

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