Serves: 10
Total Calories: 605
Sift together first five ingredients. Add sugar, eggs, and oil; mix well. Stir in carrots, pecans, pineapple, and coconut; blend thoroughly. Pour into three greased and floured 9-inch cake pans. Bake at 350° for 35-40 minutes. Cool briefly in pans, then turn onto racks. Cool completely.
Cream Cheese Frosting:
Combine frosting ingredients. If frosting is too thick, add small amount of milk. Spread frosting between layers and on top of cake.
This Carrot Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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