Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          margarine or butter
   4                    eggs
   4      teaspoons     vanilla or 2 teaspoons double strength
   1 1/2  cups          white sugar
   2      cups          cake flour
   1 1/2  teaspoons     baking powder
   2      teaspoons     baking soda
   1      teaspoon      salt
   1      tablespoon    cinnamon
     1/4  teaspoon      pumpkin pie spice (optional)
   2 1/2  cups          finely chopped carrots
                        --(food processor preferred)
     3/4  cup           angel flake coconut
   1                    8oz can of crushed pineapple drained
   1      cup           chopped English walnuts

Preparation:

Preheat oven 350F. Place oven thermometer in oven. Prepare tube pan with heavy coating of cooking spray. Cream Margarine, oil and Sugar. Add Vanilla and Eggs mixing well. Add Spices, Baking Soda, Baking Powder, Salt blending well. Add flour mixing well. Add Carrots, pineapple, coconut, and nuts mixing well after each addition. Pour into prepared tube pan. Check oven thermometer. Each oven heats differently. Often with 45 degree variation. Make sure oven reads 350F. Bake for 45-50 minutes or until cake is done. Let pan cool for 10 minutes. Invert Pan to remove cake. Allow cake to cool completely. Frost with Ginger-Orange Cream Cheese frosting.