Another Carrot Cake

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.)

Another Carrot Cake printer friendly version located here. (Just the recipe. Nothing else.)
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