Tropical Carrot Cake

• 2 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 2 c. grated carrots
• 1 (8 1/2 oz.) can crushed, lightly drained pineapple
• 1 c. chopped walnuts
• 4 eggs
• 2 c. sugar
• 1 1/4 c. vegetable oil
• 1/2 c. flaked coconut

1. Sift together all dry ingredients, except sugar.
2. Prepare carrots, pineapple and nuts.
3. Grease and flour 3 (9-inch) round cake pans or a 13 x 9 x 2-inch oblong pan.
4. Preheat oven to 350u0b0. Beat eggs lightly; beat in sugar.
5. Stir in oil, dry ingredients, carrots and pineapple (you should have 3/4 cup pineapple); mix well.
6. Stir in walnuts and coconut.
7. Spread evenly in pans.
8. Bake for 40 to 45 minutes, or until sides shrink slightly and top springs back when touched.
9. Cool layers in pans for 10 minutes, then turn out onto wire racks to cool completely.
10. Frost with a cream cheese icing or white frosting.

flour, baking powder, salt, salt, cinnamon, nutmeg, allspice, carrots, pineapple, walnuts, eggs, sugar, vegetable oil, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249079 (may not work)