Carrot Passion Layer Cake

Course : Cakes
Serves: 12
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2 cups flour, all-purpose
2 cups sugar
1 teaspoon cinnamon
2 teaspoons baking soda
4 large eggs
1 1/2 cups vegetable oil
3 cups carrots -- grated
1 can crushed pineapple -- 8-oz
1/2 cup black walnuts -- chopped
3/4 cup margarine
12 ounces cream cheese
6 cups confectioners sugar -- Sifted
1 tablespoon vanilla extract
1 1/2 teaspoons lemon juice -- fresh
1 cup coconut -- shredded

Preparation / Directions:

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Sift together flour, sugar, cinnamon and baking soda; set aside. Beat the oil, eggs and carrots in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes. Cool completely before frosting. Use the coconut for garnish. Icing: Beat softened margarine and cream cheese until fluffy. Add confectioners sugar, vanilla and lemon juice; beat until smooth.

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