CARROT CAKE

RECIPE: CARROT CAKE WITH A TWIST

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INGREDIENTS:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 3 to 4 medium carrots)
2 teaspoons vanilla extract
1 can (8 or 12 ounces) well drained pineapple chunks or bits
1 cup shredded coconut
1/2 cup chopped walnuts, divided

DIRECTIONS:
In a mixing bowl, combine dry ingredients; stir to blend.
Add eggs, oil, shredded carrots, and vanilla; beat until
well blended. Stir in pineapple, coconut, and the walnuts.
Pour into a greased and floured 13x9x2-inch baking pan.
Bake at 350 degrees for 50 to 60 minutes, or until a wooden
pick or cake tester inserted in center comes out clean.
Place cake in pan on a rack to cool.