Tropical Carrot Cake

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

1. Sift flour and all other dry ingredients together, except sugar.
2. Prepare carrots, pineapple and nuts.
3. Grease and flour 3 (9-inch) round cake pans.
4. Preheat oven to 350u0b0.
5. Beat eggs lightly; beat in sugar.
6. Stir in oil, dry ingredients, carrots and 3/4 cup pineapple.
7. Stir in nuts and coconut.
8. Spread evenly in pans.
9. Bake for 40 to 45 minutes, until sides shrink and top springs back when touched.
10. Sprinkle with powdered sugar; decorate with grated orange peel.

flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, carrots, pineapple, walnuts, eggs, sugar, light salad oil, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=330813 (may not work)