Outrageous Carrot Cake Recipe

Directions:

1. Evenly space racks in oven and heat to 350.
2. Spray bottom & sides of pans and line bottom with parchment; spray parchment
3. Sift flour soda, salt and cinnamon into medium bowl
4. In large bowl, beat eggs and sugar medium for 3 minutes. Or until thickened and light in color. Beat in oil at low speed. Stir in flour mixture until blended.
5. Stir in carrots, pineapple, coconut and 1 Cup walnuts until blended.
6. Divide batter evenly among pans and bake 25 minutes, turn pans and bake an additional 10 minutes or until toothpick inserted in center comes clean and cake starts to pull away from sides of pan..
7. Cool in pan on rack for 15 minutes: invert, remove parchment and cool completely.
8. Frosting
9. Beat cream cheese and butter in large bowl at medium speed for 3 minutes, beat in vanilla.
10. Add powdered sugar; beat at low speed 1 minutes or until smooth
11. Place 1 layer on serving plate; spread with 1 Cup frosting
12. Repeat
13. Top with remaining layer spread top and sides with thin layer of frosting
14. Coat again with smooth layer of frosting
15. Press chopped walnuts onto sides of cake
16. Make cake up to 2 days ahead and refrigerate or up to 3 weeks ahead and freeze
17. To freeze, place cake in freezer until frosting is firm
18. Wrap in plastic wrap, then heavy duty foil
19. To defrost, place in refrigerator overnight; remove wrapping
20. Serve at room temp, refrigerate leftovers