Sister Beth's Carrot Cake

Ingredients

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

Equipment

• bowl
• oven
• whisk
• baking pan
• toothpicks

Directions

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