Silver Palate Carrot Cake

• Butter, for greasing the pan
• 3 cups unbleached all-purpose flour
• 3 cups sugar
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1-1/2 cups corn oil
• 4 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 1-1/2 cups shelled walnuts, chopped
• 1-1/2 cups shredded coconut
• 1-1/3 cups pureed cooked carrots
• 3/4 cup drained crushed pineapple
• Cream Cheese Frosting (see recipe)

1. 1. Preheat the oven to 350u0b0F. Grease two 9-inch springform pans.
2. 2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
3. 3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
4. 4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

butter, flour, sugar, salt, baking soda, ground cinnamon, corn oil, eggs, vanilla, walnuts, coconut, purueed cooked carrots, pineapple, cream cheese frosting

Taken from www.epicurious.com/recipes/member/views/silver-palate-carrot-cake-50075298 (may not work)