1 1/2 c. vegetable oil
3 c. self-rising flour
1/8 tsp. salt
2 c. sugar
1 tsp. cinnamon
4 eggs
1 c. chopped walnuts or pecans
2 c. grated raw carrots
1 c. shredded coconut
Butter & flour
Powdered sugar

Preheat oven to 325 degrees. Butter and flour a 10 inch bundt pan. Put oil into a large mixing bowl, sift together all dry ingredients. Add to oil alternately with the eggs, mixing well. Add nuts, carrots, coconut, blending well. Bake at 325 degrees for 1 hour. Turn out when slightly cooled and dust with powdered sugar. This cake is heavy and rich. Store covered. (There is no liquid in this except in the raw carrots.)