2 cups all-purpose flour

2 cups granulated sugar

½ tsp salt

1 tsp baking soda

2 tsp ground cinnamon

½ tsp ground nutmeg

3 eggs

1 ½ cups vegetable oil

2 cups finely grated carrots (about 3 to 4 medium carrots)

2 tsp vanilla extract

225 g crushed pineapple, well drained

1 cup shredded coconut

1 cup chopped walnuts, divided

1

In a mixing bowl, combine dry ingredients; stir to blend.

2

Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and ½ cup of the walnuts.

3

Pour into a greased and floured 32 x 22 cm baking pan. Bake at 175°C for 50 to 60 minutes, or until a wooden pick or cake tester inserted in centre comes out clean.

4

Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese icing and sprinkle with remaining chopped nuts, pressing into the icing very lightly.

Serving size: Entire recipe (1922 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.