Tracy's Tropical Carrot Cake

This cake was a favorite in a bakery I worked at in the 90's. My DH has requested it for his birthday every year. Simple, yet delicious.

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 1 3 layer cake

Ingredients

• 2  cups sugar
• 4  eggs
• 1 1⁄2 cups  vegetable oil
• 1  tablespoon vanilla
• 3  cups flour
• 1  teaspoon salt
• 1  tablespoon baking soda
• 1  tablespoon cinnamon
• 1 1⁄2 cups raw carrots
• 1 1⁄2 cups coconut
• 3⁄4 cup crushed pineapple

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour 3 nine inch round cake pans. Set aside.
3. Finely grate carrots and set aside.
4. Drain crushed pineapple and set aside.
5. Combine sugar, eggs and oil, stirring until mixed well and creamy. In a separate bowl sift dry ingredients; flour, salt, soda and cinnamon. Gradually add dry ingredients to wet. Stirring between additions. Stir in carrots, pineapple, and coconut.
6. Divide batter evenly between the three pans.
7. Bake for 25-35 minutes. Baking times may vary, check if done by inserting wooden skewer in middle of cake, if nothing sticks to skewer, cake is done.
8. Remove from oven, let cool in pan for 5 minutes, carefully remove cakes from pans and cool completely before frosting. I recommend a Cream Cheese frosting, heavy on the cream cheese.