2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. allspice
2 c. sugar
2 c. raw carrots, finely shredded
1 (8 oz.) can crushed pineapple, drained about 3/4 cup
1 c. walnuts, chopped
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 c. Crisco oil
1/2 c. flaked coconut

Sift together flour, baking powder, soda, cinnamon, salt, nutmeg, and allspice, mix together and set aside. In large mixer bowl beat eggs slightly. Gradually beat in sugar until mixture is thick and lemon colored. With rubber spatula gradually add oil and flour mixture, carrots, pineapple, walnuts and coconut; stir until well mixed. Divide among 3 greased and floured 9 inch layer pans or turn in greased and floured 13 x 9 x 2 inch cake pan. Bake in preheated 350 degree oven 40 minutes for layers 55 to 60 minutes for loaf pan or until toothpick comes out clean. Cool 10 minutes on rack. Frost with cream cheese frosting. This cake slices better after standing a few hours.