Recipe

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• 2 cups all-purpose white flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3 eggs
• 1 1/2 cups brown sugar
• 3/4 cup plain yogurt or 3/4 cup h. mayonnaise
• 1 (8 oz) can crushed pineapple
• 2 1/2 cups grated carrots
• 3/4 cup walnuts, chopped

• 1 Preheat oven to 350°F.
• 2 Grease a 9 inch tube mold or bundt cake mold.
• 3 In a medium mixing bowl, mix together the first 5 ingredients.
• 4 In a large mixing bowl, mix together the eggs and sugar, yogurt(or mayonnaise) and the drained crushed pineapple.
• 5 Incorporate gradually the dry ingredients, mixing well.
• 6 Add the carrots and nuts, mix well.
• 7 Pour the cake batter into cake mold and bake in 350°F oven for 50-60 minutes.
• 8 Let cool, and unmold onto cake rack.
• 9 Ice the cake with cream cheese icing, garnish with toasted coconut.