Carrot Cake with a Tropical Flair

2 c. unbleached flour
2 c. sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. allspice

1 & 1/2 c. canola oil
3 eggs
2 tsp. vanilla
1 - 8 oz. can crushed pineapple, undrained

2 c. shredded carrots
1 c. chopped walnuts
1/2 c. shredded coconut

Preheat oven to 350. Grease & flour a 9x13 cake pan (or 2 - 9 inch round pans)

Mix all dry ingredients together in large mixing bowl. Add oil, eggs, vanilla & pineapple with juice; mix together until moistened. Add carrots, walnuts & coconut; beat at medium speed for 2 minutes. Pour into prepared cake pan(s).

Bake 35 - 40 minutes or until center tests clean. (Reduce time for 9 inch pans, 20 - 30 minutes.)

Remove from oven & place on wire rack to cool.

Frost with Cream Cheese Frosting:
8 oz. light cream cheese, softened
1/2 c. butter, softened (1 stick)
3 & 1/2 c. powdered sugar
1 tsp. vanilla

Combine all ingredients in large electric mixer bowl; beat until smooth. Add additional 1–2 c. powdered sugar if necessary until icing reaches desired consistency.