Tropical Carrot Cake
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Grated raw carrots||2 Cup (32 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce, lightly drained (1 Can)|
|Chopped walnuts||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Light salad oil||1 1⁄4 Cup (20 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
Sift together all dry ingredients except sugar.
Prepare carrots, pineapple and nuts.
Grease and flour 3 (9-inch) round cake pans or an oblong pan (13 x 9 x 2 inches).
Beat eggs lightly and beat in sugar.
Stir in oil, dry mixture, carrots and pineapple (you should have 3/4 cup pineapple).
Stir in walnuts and coconut.
Spread evenly in pans.
Bake 40 to 45 minutes or until sides shrink slightly and top springs back when touched.
Cool layers in pans 10 minutes then turn out on wire racks to cool completely.
Stack and frost with Tropical Butter Frosting or Cream Cheese Frosting.
Decorate top with shredded orange peel.
Frost sheet in pan or simply sprinkle with powdered sugar.