Ingredients 

• 2 1/2 cups finely grated carrots (4 large carrots)
• 1 1/2 cups walnut quarters
• 1 cup fresh pineapple chunks 
• 1cup golden raisins
• 1 cup unsweetened coconut flakes
• 2 cup cake flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/2 cup sugar
• 1/2 cup to 1 cup vegetable oil

• Preheat the oven to 375 
• Grease the sides and bottom of the pan . Line the bottom with the circle of parchment, then dust the sides with flour. 
• Have all the ingredients measured out before you start combining them. 
• In a large bowl mix together carrots, nuts, pineapple, raisins and coconut. 
• Sift the dry ingredients except the sugar into another bowl. 
• Toss about 1/2 cup of the dry ingredients into the carrot mixture. 
• Beat the eggs and sugar at high speed until they form a ribbon. 
• Continue mixing at low speed while you add the oil. 
• Remove from the mixture and fold in the dry ingredients. 
• Pour the batter over the carrots mixture and gently fold it in. 
• Pour into the prepared pan and bake until a toothpick inserted in the center comes out dry, about 1 hour and 15 minutes. 
• Cool on the rack. 
• When cool, remove from the pan, strip off the parchment, and set on the cake plate.