(by Lisa Leonard-Adler)
3 c. flour
3 c. sugar
1 t. salt
1 T. cinnamon
1 c. canola oil
1/2 c. carrots, cooked in salted water and puréed
1 c. crushed pineapple, liquid squeezed out
4 large eggs
1 heaping T. pure vanilla extract
1 1/2 c. chopped walnuts
1 3/4 c. packed shredded sweetened coconut
Lemony Cream Cheese Frosting
1 lb. whipped cream cheese
1 lb. unsalted butter
7 c. powdered sugar
1 heaping t. pure vanilla extract
2 T. fresh lemon juice
Pinch of salt
1/2 c. walnuts, crushed with a rolling pin
Preheat oven to 350 F.
Sift dry ingredients together in a bowl.
In another bowl, combine the remaining ingredients.
Add dry ingredients in thirds until well combined but do not overmix.
Divide among 3 greased 9-in. round cake pans.
Bake for approximately 45 minutes, or until a toothpick comes out clean.
Cool on racks.
Split each layer in half.
Combine all ingredients for frosting.
Spread frosting on each of six layers and sides of cake.
Press crushed walnuts into sides of cake.
(Read Under the Redwoods, the story that accompanies this recipe.)