Carrot Cake Recipe from Silver Palate Cookbook
Printer version of this recipe

3 cups unbleached all purpose flour
3 cups granulated sugar
1 teaspoon satl
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups vegtable oil
4 large eggs lightly beaten
1 tablespoon vannila extract
1 1/2 cups shredded coconut
1 1/3 cups pureed carrots
3/4 cup drained crushed pineapple

pre heat oven to 350
grease two nine inch layer pans line with wax paper
sift dry ingrdients into a bowl.
Add oil,eggs, and vanilla beat well
fold in coconut carrots and pineapple
pour batter into the prepared pans
bake for 35-40 minutes until sides pull away from pan and a cake tester inserted in the center of the cake comes out clean.
cool on a cake rack for 3 hours
frost with cream cheese frosting if desired.

I have many requests for this cake at functions any questions please contact me. good luck
Elaine