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Ingredients
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 1/2 cups vegetable oil
- 2 cups finely grated carrots (ab 3-4 med. carrots)
- 2 teaspoons vanilla extract
- 1 can (8 ounces) well drained crushed pineapples
- 1 cup shredded coconut
- 1 cup chopped walnuts or pecans, divided
- cream cheese frosting
Details
Preparation
Step 1
1. In a mixing bowl, combine dry ingrediants, stir to blend. Add eggs, oil, carrots and vanilla. Beat until well blended. Stir in pineapple, coconut and 1/2 cup of walnuts.
2. Pour into a greased and floured 13x9x2 inch baking pan. Bake at 350 for 50- 60 minutes, or until a wooden pick in center comes out clean.
3. Place cake on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining nuts, pressing into frosting lightly.
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