Carrot Passion Layer Cake

2 cups flour, all-purpose
2 cups sugar
1 teaspoon cinnamon
2 teaspoons baking soda
4 large eggs
1 1/2 cups vegetable oil
3 cups carrots — grated
1 can crushed pineapple — 8-oz
1/2 cup black walnuts — chopped
3/4 cup margarine
12 ounces cream cheese
6 cups confectioner’s sugar — sifted
1 tablespoon vanilla extract
1 1/2 teaspoons lemon juice — fresh
1 cup coconut — shredded
|Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Sift
together flour, sugar, cinnamon and baking soda; set aside. Beat the oil,
eggs and carrots in a large bowl for 3-4 minutes. Add the sifted
ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake
pans and bake for 30-35 minutes. Cool completely before frosting. Use the
coconut for garnish. Icing: Beat softened margarine and cream cheese until
fluffy. Add confectioners sugar, vanilla and lemon juice; beat until