Hawaiian Carrot Torte

• 2 c. sifted flour
• 2 tsp. baking powder
• 1 1/2 tsp. soda
• 1 tsp. salt
• 2 1/2 tsp. cinnamon
• scant 2 c. sugar
• 1 1/2 c. oil
• 4 large or 5 medium eggs
• 2 3/4 c. coarsely grated carrots
• 1 (8 1/2 oz.) can crushed pineapple, well drained
• 3/4 c. chopped walnuts or pecans
• 1 c. shredded carrots
• Cream Cheese Frosting

1. Sift together flour, baking powder, salt, soda and cinnamon. In a large bowl, mix sugar, oil and eggs.
2. Add flour mixture a little at a time; mix well after each addition.
3. Add carrots, pineapple, nuts and coconut and blend thoroughly.
4. Turn into 3 greased and floured 9-inch round baking pans.
5. Bake at 350u0b0 for 35 to 40 minutes, until done.
6. Cool about 10 minutes before removing from pans.
7. Cool completely and frost between layers and top. Leave sides unfrosted.
8. Torte with favorite frosting or Cream Cheese Frosting will keep well in the refrigerator up to 1 week.

flour, baking powder, soda, salt, cinnamon, sugar, oil, eggs, carrots, pineapple, walnuts, carrots, cream cheese frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869812 (may not work)