Carrot Cake

Directions

1. 1
   Preheat Oven to 350 degrees.
2. 2
   Grease and flour Two 9 inch cake pans.
3. 3
   Sift the dry ingredients into a bowl.
4. 4
   In a seperate bowl cream the eggs, oil and vanilla.
5. 5
   Add the wet ingredients to the dry and mix well, then fold in the walnuts, coconut, carrots and pineapple.
6. 6
   Pour into cake pans and cook on center rack for 50 minutes, until edges are pulling back a bit and a toothpick check in center comes out clean.
7. 7
   Place on rack until completely cool (can take a couple hours) then frost with Cream Cheese Frosting.
8. 8
   (Alternatively this can be cooked in a square or rectangle pan, frosted and served directly from pan instead of as a 2 layer cake).
9. 9
   (I estimated the Prep time assuming one has pre-cooked, cooled and pureed the carrots - I cut in 1 inch sections, steam until well cooked, cool then simply mash by hand).