Carrot Passion Layer Cake

2 c Flour, all-purpose

2 c Sugar

1 ts Cinnamon

2 ts Baking soda

4 lg Eggs

1 1/2 c Vegetable oil

3 c Carrots; grated

1 cn Crushed pineapple; 8-oz

1/2 c Black walnuts; chopped

Icing: 3/4 c Margarine

12 oz Cream cheese

6 c Confectioner's sugar; sifted

1 tb Vanilla extract

1 1/2 ts Lemon juice; fresh

1 c Coconut; shredded

degrees. Grease and flour three 9-inch cake pans. Sift together flour, sugar, cinnamon and baking soda; set aside. Beat the oil, eggs and carrots in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes. Cool completely before frosting. Use the coconut for garnish. Icing: Beat softened margarine and cream cheese until fluffy. Add confectioners sugar, vanilla and lemon juice; beat until smooth. This recipe was a first place winner at the 1993 Del Mar California County fair. Jo Anne Merrill
-