Carrot Cake

Serves 10 to 12

Butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 ½ cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 ½ cup shelled walnuts, chopped
1 ½ cup shredded coconut
1 1/3 cup pureed cooked carrots
¾ cup drained crushed pineapple
Cream cheese frosting (recipe follows)


1. Preheat oven to 350 F. Grease two 9-inch springform pans.
2. Sift the dry ingredients into a bowl. Add the oil, eggs and vanilla. Beat well. Fold in the walnuts, cocnut, carrots and pineapple.
3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.