Mix all ingredients (except carrots, coconut and nuts) well for 3 to 4 minutes. Stir in carrots, coconut and nuts. Grease and flour a 9 x 13 inch pan. Bake at 350ºF. for 50 to 55 minutes. Frost with your favorite cream cheese frosting. Freezes well.

Chocolate Carrot Cake

2 cups of all-purpose flour
1 1/2 cup of sugar
1 cup of salad oil
1/2 cup of orange juice
1/4 cup of cocoa
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
4 eggs
2 cups of  shredded carrots
1 (3 1/2 or 4 oz.) can flaked or shredded coconut

Preheat oven to 350ºF. Grease and flour Bundt pan. In large bowl, mix 10 ingredients at low speed until well blended, constantly scraping bowl with rubber spatula. Increase speed to high, beat 2 minutes, occasionally scraping bowl. Add in carrots and coconut. Spoon batter into pan. Bake 50 to 55 minutes until inserted toothpick comes out clean. Cool cake in pan 10 minutes; remove cake from pan. Cool completely.