Carrot Pineapple Cake

• 1 cup unsalted butter, plus butter for greasing pan
• 2 cups sugar
• 3 eggs
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 1 cup finely grated raw carrots
• 1 cup drained crushed pineapple
• 1 cup shredded unsweetened coconut
• 1 cup pecan pieces
• Orange sauce (see recipe)

1. Preheat oven to 325 degrees.
2. Cream butter, sugar and eggs.
3. Sift together flour, salt, cinnamon and baking soda and add to butter-egg mixture.
4. Add vanilla, carrots, pineapple, coconut and nuts.
5. Pour into greased 9-inch angel-food cake pan and bake 1 hour and 15 minutes.
6. Remove from oven and let rest about 10 minutes.
7. While cake is still warm, remove from pan and, using a large fork or skewer, poke many holes in top.
8. Slowly pour the hot sauce over the cake and serve at room temperature.

unsalted butter, sugar, eggs, flour, salt, cinnamon, baking soda, vanilla, carrots, pineapple, coconut, pecan, orange sauce

Taken from cooking.nytimes.com/recipes/398 (may not work)