Hawaiian Carrot Cake

• 2 cups all-purpose white flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 eggs
• 1 1/2 cups brown sugar
• 3/4 cup plain yogurt or 3/4 cup h. mayonnaise
• 1 (8 ounce) can crushed pineapple
• 2 1/2 cups grated carrots
• 3/4 cup walnuts, chopped

1. Preheat oven to 350u0b0F.
2. Grease a 9 inch tube mold or bundt cake mold.
3. In a medium mixing bowl, mix together the first 5 ingredients.
4. In a large mixing bowl, mix together the eggs and sugar, yogurt(or mayonnaise) and the drained crushed pineapple.
5. Incorporate gradually the dry ingredients, mixing well.
6. Add the carrots and nuts, mix well.
7. Pour the cake batter into cake mold and bake in 350u0b0F oven for 50-60 minutes.
8. Let cool, and unmold onto cake rack.
9. Ice the cake with cream cheese icing, garnish with toasted coconut.

allpurpose, baking soda, cinnamon, nutmeg, salt, eggs, brown sugar, plain yogurt, pineapple, carrots, walnuts

Taken from www.food.com/recipe/hawaiian-carrot-cake-134300 (may not work)