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| Preheat oven to 350F. Grease a 9 x 13 pan and line the bottom of the pan with parchment paper. In a large mixing bowl, using an electric mixer, cream together eggs and sugar. Add oil and vanilla. Mix well and set aside. In a medium sized mixing bowl, combine flour, baking soda, baking powder, cinnamon and salt. Fold into oil mixture. |
| Fold in pineapple, coconut, nuts and carrots. |
| Bake @ 350 for 55 minutes to 1 hour in a 9x13 baking pan lined with parchment paper. Insert a toothpick into the middle of the cake. If it comes out clean it's done. Remove from oven and let cool for about 15 minutes. Invert onto a cooling rack and cool completly, remove parchment paper. |
| Once completly cooled, transfer to a serving platter and frost with Grandma Ecklund's Cream Cheese Frosting |
| This batter makes great CUPCAKES!! Simply line 2 - 12 cupcake baking pans with paper cupcake liners. Fill about 3/4 full with batter. Bake at 350F for 35 - 45 minutes, until a toothpick inserted into the middle comes out clean. Remove from oven and let cool for about 15 minutes. Remove from cupcake pans and place cupcakes into a cooling rack until cooled completely. Once cooled, frost with Grandma Ecklund's Cream Cheese Frosting. |