Sarah's Carrot Cake

This recipe was given to my family by Sister Horn in Georgia. Sarah makes it so perfectly that it has now become her recipe in my book.

1 1/2 c. cooking oil
2 c. sugar
3 eggs
2 1/4 c. flour
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 tsp salt
1 c. chopped walnut or pecans (optional)
1 8oz. can of crushed pineapple. Drained
2 tsp vanilla
2 c. grated carrots
2 c. coconut
Raisins, to taste

1. Preheat the oven to 350* F.
2. Cream together oil sugar and eggs.
3. Sift next 5 ingredients together and add to mixture
4. Add remaining ingredients
5. Pour into a well greased 9x13 pan
6. Bake 50-60 minutes.
7. Let cake cool completely before frosting
8. Frost with cream cheese frosting
*The cake is best if it has sat in the fridge overnight*

YUMMY!!!!