carrot cake

My family has been making this carrot cake for years. It comes from the Silver Palate Cookbook.

Carrot Cake

3 c. all-purpose flour
3 c. granulated sugar
1 tbs. baking soda
1 tsp. salt
1 tbs. ground cinnamon
4 large eggs
1 1/2 c. canola oil
1 tbs. vanilla extract
1 1/2 c. walnuts, chopped
1 1/3 c. pureed carrots
3/4 c. drained pineapple
1 1/2 c. sweetened coconut

Preheat oven to 350 degrees. Line three 9" round cake pans with parchment paper and grease. Set aside.

Sift together dry ingredients. Add eggs, oil, and vanilla. Beat well. Fold in walnuts, carrots, pineapple, and coconut. Divide among prepared pans. Bake until cake tester comes out clean, 35 to 45 minutes.

Cream Cheese Frosting

2 sticks butter, room temperature
2 8-oz. packages cream cheese, room temperature
2 tsp. vanilla extract
6 c. confectioners sugar

Beat ingredients with electric mixer until fluffy. Use to frost cake.