2 cups all-purpose flour, sifted after measuring 1 teaspoon salt 2 teaspoons baking soda 1 tablespoon ground Ceylon cinnamon

nutmeg cardamom allspice 1 tablespoon cocoa powder 1 cup light brown sugar 1 cup granulated sugar 1 1/4 cups peanut oil 4 eggs 1 tablespoon vanilla extract 2 cups finely grated carrots 1 c crushed pineapple, drained 1 c coconut flakes 1 1/2 cups walnuts, chopped, not too finely 350 degree bake, 3 greased cake rounds Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put the sugars in a large mixing bowl, and whisk in the peanut oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold.