Carrot Cake

2 c sugar
1 1/3 c canola oil
3 eggs
1 tsp. vanilla
2 1/2 c flour
2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. baking soda
1 tsp. salt
1 c chopped walnuts
1/2 c coconut
1/2 c chopped pineapple
1 lb. grated carrots

Combine the sugar, oil, and eggs. Beat well and add vanilla. In a separate bowl sift together the flour, cinnamon, nutmeg, baking soda, and salt. Gradually add the dry mixture to the wet. Combine the walnuts, coconut, pineapple, and carrots and fold into the cake batter.
Evenly divide the batter between 2 9"round cake pans lined with parchment. Bake at 350 degrees, 30-40 minutes or until a toothpick inserted into the center comes back clean.
Cool completely before frosting.