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Colorful Carrot Pound Cake


3 c. flour
1 tsp. soda
1 tsp. salt
2 c. sugar
1 1/4 c. oil
4 eggs
2 c. carrots, shredded
1 c. pecans, chopped
3/4 c. Maraschino cherries, diced
1/4 c. crushed pineapple, drained
2 bananas, mashed
3/4 c. coconut
1 tsp. vanilla


Grease and flour 10 inch tube pan. Combine dry ingredients. Cream sugar and oil; add eggs, one at a time; beat well after each addition. Stir in flour mixture gradually, beat until blended. "Do Not Use Mixer". Bake 1 hour and 20 minutes at 300 degrees. Cool before icing. Has a richer flavor if aged a week.

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