Ingredients

Cake
1 1/2
cups granulated sugar
1
cup vegetable oil
3
eggs
2
cups Gold Medal white whole wheat flour
2
teaspoons ground cinnamon
1
teaspoon baking soda
1
teaspoon vanilla
1/2
teaspoon salt
3
cups shredded carrots ! medium"
1
can # o$" crushed pineapple in %uice& drained 1/2 cup"
1
cup chopped walnuts or pecans& finel' chopped
1/2
cup coconut
Cream Cheese (rosting
1
package # o$" cream cheese& softened
1/)
cup butter or margarine& softened
2
to 3 teaspoons milk
)
cups powdered sugar
*irections
1+eat oven to 3!,-(. Grease bottom and sides of 13/01inch pan or 2 #1 or 01inch"
round cake pans with shortening2 lightl' flour.
2In large bowl& beat granulated sugar& oil and eggs with electric mi/er on low speed
about 3, seconds or until blended. 3dd flour& cinnamon& baking soda& vanilla and salt2
beat on medium speed 1 minute. 4tir in carrots& pineapple& nuts and coconut batter will
be thick". 5our into pans".
36ake 13/01inch pan ), to )! minutes& round pans 3, to 3! minutes& or until toothpick
inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds
1, minutes2 remove from pans to cooling rack. Cool completel'& about 1 hour.
)Meanwhile& make Cream Cheese (rosting. In medium bowl& beat cream cheese& butter
and milk with electric mi/er on low speed until smooth. Graduall' beat in powdered
sugar& 1 cup at a time& until smooth and spreadable.
!(rost 13/01inch cake or fill and frost round la'ers with frosting. 4tore covered in
refrigerator.