Carrot Passion Layer Cake

• 2 cups flour, all-purpose
• 2 cups sugar
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 4 large eggs
• 1 1/2 cups canola oil
• 3 cups carrots grated
• 1 can pineapple crushed, 8oz can
• 1/2 cup walnuts
• 3/4 cup margarine
• 12 ounces cream cheese
• 6 cups powdered sugar sifted
• 1 tablespoon vanilla extract pure
• 1 1/2 teaspoons lemon juice fresh
• 1 cup coconut shredded

1. Preheat oven to 350F (180C).
2. Grease and flour three 9-inch cake pans.
3. Sift together flour, sugar, cinnamon and baking soda; set aside.
4. Beat the oil, eggs and carrots in a large bowl for 3 to 4 minutes.
5. Add the sifted ingredients; beat 1 minute.
6. Fold in pineapple and nuts.
7. Pour into cake pans and bake for 30 to 35 minutes.
8. Cool completely before frosting.
9. Use the coconut for garnish.
10. Icing: Beat softened margarine and cream cheese until fluffy.
11. Add confectioners sugar, vanilla and lemon juice; beat until smooth.

flour, sugar, cinnamon, baking soda, eggs, canola oil, carrots, pineapple, walnuts, margarine, cream cheese, powdered sugar, vanilla, lemon juice fresh, coconut shredded

Taken from recipeland.com/recipe/v/carrot-passion-layer-cake-20189 (may not work)