Pineapple Carrot Cake - Instructions
Preheat oven to 350 F. Remove butter and cream cheese from refrigerator and allow to
warm up to room temperature 30 minutes in advance.
Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food
processor).Sift together flour, baking soda, baking powder and salt. Stir in cinnamon
(you don't want to get the cinnamon in the sifter!).
Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add
oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut,
crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and