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Ingredients

2 cups white sugar 1 ¼ cups vegetable oil 3 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups flaked coconut 2 cups shredded carrots 1 cup drained fruit cocktail 1 cup chopped walnuts 1 (8 ounce) package cream cheese, softened 5 tablespoons margarine, or more to taste 2 teaspoons vanilla extract 3 cups confectioners' sugar 1 cup chopped walnuts

Nutrition Info

426.3 calories carbohydrate: 46.6 g cholesterol: 33.5 mg fat: 25.8 g fiber: 1.9 g protein: 4.4 g saturatedFat: 6.7 g servingSize: - sodium: 236.5 mg sugar: 35.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk white sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract together in a bowl, stir in flour, baking soda, and salt until batter is well mixed. Fold coconut, carrots, fruit cocktail, and 1 cup walnuts into batter, pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool to room temperature, about 1 hour.
Beat cream cheese, margarine, and 2 teaspoons vanilla extract together until smooth and creamy, add confectioners' sugar and beat until frosting is smooth. Fold 1 cup walnuts into frosting, spread over cooled cake.

24 servings

My mom passed this recipe along to me many years ago. It's a favorite of family and friends.