2 c. shredded carrots
1/2 c. walnuts, chopped
1 c. coconut
1 (8 oz.) can crushed pineapple
2 c. unsifted flour
1 1/2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. sugar
4 eggs
1 1/2 c. salad oil

Shred carrots. In small bowl put shredded carrots, walnuts and crushed pineapple and coconut. Process flour, soda, baking powder, cinnamon and salt, 2 seconds to mix. Transfer to large bowl. Process sugar and eggs 15 seconds, add oil and process 5 seconds to blend. Pour oil mixture over dry ingredients and mix. Stir in carrots, nuts and pineapple. Bake in greased pan at 350 degrees for 55 minutes. This is served without frosting.