Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour, all-purpose |
| 2 cups | Sugar |
| ½ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 2 teaspoons | Cinnamon, ground |
| 3 | Eggs |
| 1½ cup | Vegetable oil |
| 2 cups | Carrots, finely grated |
| 1 teaspoon | Vanilla extract |
| 1 cup | Shredded coconut |
| 1 cup | Nuts, chopped, divided |
| Cream Cheese Frosting |
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and ½ cup nuts. Pour into a greased 13x9x2-inch baking pan. Bake at 350 for 50-60 minutes or until cake tests done. Cool. Frost cooled cake with Cream Cheese Frosting. Sprinkle with remaining nuts. Store in refrigerator.