• Cooking Time: 50 minutes
• Servings: 15 servings
• Preparation Time: about 20 minutes
• 3 eggs
• 2 cups flour, sifted
• 2 cups sugar
• 1 1/4 cups vegetable oil
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. salt
• 2 tsp. vanilla
• 1 cup coconut, shredded
• 1 cup walnuts, chopped
• 1 cup crushed pineapple, drained
• 2 cups raw carrots, shredded

1. Preheat oven to 350 F.
2. Beat eggs well; add the next seven ingredients and beat well until smooth.
3. Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon; pour into a greased 9 X 13-inch pan and bake in preheated oven for 50 minutes.
4. When cake is still slightly warm, frost with cream cheese frosting (homemade or store-bought; I used store-bought to save time).

I got this recipe for Amish Carrot Cake from the book 'Delicious Amish Recipes', by Phyllis Pellman Good. I call 'Amish Carrot Cake II' because it is a somewhat different recipe from the one I posted last time. I make it in honor of my Dad Russell F., on what would have been his 63rd Birthday today. He loved Carrot Cake!