Carrot Cake by Evangelia Johnson

Cake Ingredients:
2 cups cake flour
2 cups sugar
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cups oil
4 eggs
3 cups grated carrots

Directions:

1. Mix together flour, sugar, baking soda, salt and cinnamon
2. Add oil and mix well
3. Add eggs, one at a time, mixing well after each addition
4. Add grated carrot and mix thoroughly
5. Divide batter into 3 8" cake pans, greased and floured (lined with parchment paper)
6. Bake at 350 for 25-30 minutes; set aside to cool completely.

Frosting/Filling Ingredients:
1 8-oz pkg cream cheese, softened at room temperature
1 16-oz pkg confectioner's sugar
1/4 stick butter, melted
1 3.5-oz can Angel Flake coconut (1 1/2 cups)
1 cup pecans or walnuts, chopped

Directions:

1. Mix confectioner's sugar into cream cheese
2. Stir in melted butter and mix well.
3. Add coconut and nuts and stir until combined

Assembly:
Spread 1/3 frosting mixture on the first cake layer; top with second cake layer and another 1/3 of frosting mixture; top with third cake layer and finish off with the remaining frosting.
ALTERNATIVELY - bake as a sheet cake, frost and cut into individual pieces