2 cup sugar
1 ½ cups vegetable oil
3 large eggs
2 teaspoons vanilla
2 ½ cups sifted all-purpose flour
2 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
1 cups coconut flakes
1 can crushed pineapple 20oz (drain but keep juice)
1 cup chopped walnuts/pecans
Preheat the oven to 350
Combine sugar, oil, eggs & vanilla in a large bowl and mix well. Sift flour, cinnamon, baking soda, and salt before adding to mixture. Once combined fold in carrots, pineapple, coconut, and chopped nuts. Pour mixture into greased pan/pans.
I used two 9" round pans and bake in a 350 oven for around 45 - 50 mins or until the tester comes out of the cake clean.
Once baked remove from oven and let cool. Once cool sprinkle or spray the pineapple juice over the cakes for added moisture. I do this just before the icing goes on.
I use the Better Homes and Garden Recipe for Cream Cheese Icing. However, I usually add a little less powdered sugar than it calls for and add some salt to balance out the sweetness.