2 c. unbleached all-purpose flour
2 c. granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 c. corn oil
3 eggs, lightly beaten
2 tsp. vanilla extract
1 1/3 c. pureed cooked carrots (Gerber)
1 c. chopped walnuts
1 c. shredded coconut
3/4 c. canned crushed pineapple, drained
Cream Cheese Frosting
Confectioners sugar for dusting

Preheat oven to 350 degrees. Line 13x9 inch layer cake pan with waxed paper and grease the paper. Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla and beat well. Then fold in the carrots, walnuts, coconut and pineapple.

Pour the batter into the prepared pan. Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour.

Cool the cake for 10 minutes. then invert it over cake rack and unmold. Remove waxed paper and continue to cool for 1 hour. Frost the top and sides of the cooled cake with cream cheese frosting and then dust the top with confectioners sugar. Yield: 12 portions.

CREAM CHEESE FROSTING:

4 oz. cream cheese at room temperature
3 tbsp. unsalted butter at room temperature
1 1/2 c. confectioners sugar
1/2 tsp. vanilla extract
Juice of 1/4 lemon