2 c. flour (1 c. whole wheat, 1 c. white)
1 c. sugar
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 c. vegetable oil
3 eggs, use whites only
2 (6 oz. each) jars junior baby carrot food
1 (8 oz.) can crushed pineapple in own juice
1/2 c. flaked coconut
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease two 9 inch pans, or one 9 x 13 inch pan. In large bowl, stir together flour, sugar, baking soda, and cinnamon. Whisk in oil, eggs and baby food until smooth. Fold in pineapple with juice, coconut and walnuts. Pour into greased pan. Bake at 350 degrees for 30 minutes, until cake springs back when lightly touched.

ICING:

15 oz. part skim Ricotta cheese
1 tsp. vanilla
1/4 c. sugar

Mix all of the above until smooth, about 30 seconds. Spread over cake after completely cooled.