1-1/3 cups pureed cooked carrots (we buy the ones in a can and puree in blender)
3/4 cup drained crushed pineapple
Preheat oven to 350 degrees.
Sift (must do this) all dry ingredients into large bowl. Add oil, eggs and vanilla. Beat well with mixer. Remove beaters and fold in with large rubber spatula the walnuts, coconut, carrots and pineapple. Pour batter into greased pan (we use one 10-inch spring form but I am sure you can used layered ones as well. Set on middle rack of oven and bake for 50 minutes or until the cake starts to shrink away from the sides of the pan. Cakes will look very dark. Cool on rack for 3 hours while you prepare the frosting.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.