• 3 eggs
• 1 1/4 cups corn oil
• 1 1/3 cups brown sugar; packed
• 2 teaspoons baking soda
• 2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 1 8 ounce can crushed pineappple in natural syrup
• 1 cup coarsely chopped walnuts
• 1 cup shredded coconut
• 3 cups grated carrots (about 4 carrots)

Preheat the oven to 350 degrees. 
Grease and flour a 13 x 9 x 2 inch pan. 
In a large bowl, beat the eggs, oil and brown sugar until well blended. 
In a separate bowl, sift the baking soda, cinnamon, salt and flour, then
gradually add it to the egg mixture; do not overmix. 
Add the pineapple and syrup, coconut, walnuts and carrots, and beat well. 
Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. 
Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool
completely. 
Frost with Cream Cheese Frosting
Serves 12 to 14.