Carrot Coconut Cake

• 2 cups flour
• 2-1/2 tsp. CALUMET Baking Powder
• 2 tsp. ground cinnamon
• 3/4 cup butter or margarine, softened
• 1-1/2 cups sugar
• 3 eggs
• 1/2 cup milk
• 2 cups shredded carrots Target 2 lb For $3.00 thru 02/06
• 1 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup chopped PLANTERS Walnuts
• 1 can (8 oz.) crushed pineapple in juice, undrained
• Classic Cream Cheese Frosting

1. Heat oven to 350F.
2. Mix flour, baking powder and cinnamon until blended.
3. Beat butter and sugar in large bowl with mixer until light and fluffy.
4. Add eggs, 1 at a time, beating after each until well blended.
5. Add flour mixture alternately with milk, beating well after each addition.
6. Add carrots, coconut, nuts and pineapple; mix well.
7. Pour into 2 (9-inch) round pans sprayed with cooking spray.
8. Bake 40 min.
9. or until toothpick inserted in centers comes out clean.
10. Cool cakes in pans 10 min.
11. Remove from pans to wire racks; cool completely.
12. Fill and frost cake layers with PHILADELPHIA Cream Cheese Frosting.

flour, baking powder, ground cinnamon, butter, sugar, eggs, milk, carrots target, s angel, walnuts, pineapple, cream cheese frosting

Taken from www.kraftrecipes.com/recipes/carrot-coconut-cake-52920.aspx (may not work)