- 2 c flour
- 2 1/2 t ground cinnamon
- 2 t baking powder
- 1 1/2 t baking soda
- 1 t salt
- 2 c white sugar
- 1 1/2 c vegetable oil
- 4 large eggs
- 2 1/2 c shredded carrots
- 8 oz can crushed pineapple, drained
- 1 c flaked coconut
- 3/4 c chopped walnuts
- 2 containers cream cheese frosting.
- Preheat oven to 325F.
- In medium bowl, combine flour, cinnamon, baking powder, baking soda, and salt.
- In large bowl, mix together sugar, oil, eggs.
- Beat flour mixture into egg mixture.
- Stir in carrots, pineapple, coconut, and walnuts.
- Pour batter into two 8″ cake pans.
- Bake 30-35 minutes until toothpick in center comes out clean.
- Cool 15-20 minutes in pan, then 1-2 hours on wire rack.
- Spread frosting between layers, stack, then frost top and sides.
- Garnish with chopped walnuts and flaked coconut.
Notes:
- I first baked 35 minutes and the middle seemed wet so I let it go another 5. The middle still seemed wet and sank after cooling. I think it probably should have only baked for maybe 30 minutes.