Sister Beth s Carrot Cake

1 cup vegetable oil

2 cups white sugar

3 eggs, beaten

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 cups shredded carrots

1 (8 ounce) can crushed pineapple, drained

1 cup shredded coconut

1 cup chopped walnuts

1 cup confectioners sugar

1 (4 ounce) package cream cheese, softened

5 tablespoons butter, softened

1 dash vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9x13-inch baking pan.

Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.

Combine flour, cinnamon, baking soda, and salt in a separate bowl.

Stir oil mixture into flour mixture until a well-mixed batter forms.

Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.

Whisk confectioners sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.