Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Carrot Cake With a Twist

2 cups all-purpose flour
2 cups granulated sugar
½ t. salt
2 t. ground cinnamon
½ t. ground nutmeg
3 eggs
1½ cups vegetable oil
2 cups finely grated carrots (about 3-4 medium carrots)
2 t. vanilla extract
1 can (8 or 12 ounces) well drained pineapple
1 cup shredded coconut
½ cup chopped walnuts, divided

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In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350º for 50-60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. (Once cooled you can frost if desired using below recipe.)

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