3 eggs, beaten
2 c. sugar
1 1/2 c. vegetable oil
2 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. golden raisins
1/2 c. currants
7 oz. coconut
1 sm. can crushed pineapple (tuna sized)
2 1/2 c. grated carrots, drained
1 c. chopped walnuts
2 tsp. cinnamon
2 tsp. vanilla

Beat together eggs, sugar and oil. Sift together dry ingredients and add to the egg mixture and blend well. Add the raisins, pineapple, currants, coconut, carrots and nuts. Mix well and stir in the cinnamon and vanilla. Pour into a well buttered 9 x 13 inch pan and bake at 350 degrees for approximately 1 hour or until a toothpick comes out clean after inserted in the center of the cake.

FROSTING:

Cream together: 1/4 lb. softened butter

Add: 1 tsp. vanilla 1 c. chopped pecans