CARROT PASSION LAYER CAKE

FOR THE CAKE:
2 cups all-purpose flour
2 cups sugar
1 teaspoon cinnamon
2 teaspoons baking soda
3 cups grated carrot
1 1/2 cups vegetable oil
4 large eggs
1 (8 oz) can crushed pineapple,, undrained
1/2 cup black walnuts, chopped
FOR THE ICING:
3/4 cup margarine
12 ounces cream cheese, softened
6 cups confectioner's sugar, sifted
1 tablespoon vanilla extract
1 1/2 teaspoons fresh lemon juice
1 cup shredded coconut (for garnish)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.

Sift together flour, sugar, cinnamon and baking soda; set aside.

Beat the carrots, oil, and eggs in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake pans.

Bake for 30-35 minutes. Cool completely before frosting.

TO MAKE THE ICING:
Beat softened margarine and cream cheese until fluffy. Add confectioner's sugar, vanilla and lemon juice; beat until smooth.

Frost cooled cake. Use the coconut for garnish.

This recipe was a first place winner at the 1993 Del Mar California County fair. Jo Anne Merrill