Cake:
3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 cups vegetable oil
4 large eggs
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped (chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple

Frosting:
8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract

1 Preheat oven to 350°F. Butter two 9 inch cake pans. Butter and flour pans.
2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.
3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.
4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla.
5 Once cakes have cooled, frost and sprinkle with chopped walnuts.

recipe adapted from Simply Recipes.