CARROT CAKE FROM THE TROPICS

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon nutmeg
2 cups grated raw carrots
1 (8 oz) can crushed pineapple, lightly drained
1 cup chopped walnuts
4 eggs
2 cups sugar
1 1/2 cups cooking oil
1/2 cup flaked coconut
Sift together flour, soda, baking powder, salt, allspice and nutmeg.
Mix carrots, pineapple and nuts in a separate bowl.
In another large mixing bowl beat eggs slightly; add oil and sugar and blend well. Add dry ingredients and carrot mixture. Stir in nuts and coconut.
Grease and flour a 13x9" pan. Pour batter in and bake at 350° for 40 to 45 minutes.
Hawthorne Family Cookbook,