1 c. corn oil
2 c. flour
3 eggs
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla
2 jars junior baby carrots
1 c. chopped nuts
1 sm. can crushed pineapple, drained

Combine all above ingredients in bowl by hand. Bake in 9 x 13 inch pan, greased and floured. Line pan with wax paper (or use Pam). Bake at 350 degrees about 50 minutes until done.

ICING:

Cook 5 tablespoons flour with 1 cup milk, stirring constantly, over low heat until thick. Cool. Cream 1/2 cup butter, 1/2 cup butter, 1 cup confectioners' sugar, and 2 teaspoons vanilla. Add cold mixture, a little at a time, beating until smooth. Frost cake; sprinkle with nuts and coconut.