3 cups unbleached all-purpose white flour

3 cups Wholesome Sweeteners Fair Trade Organic SUCANAT®

1 teaspoon sea salt

1 Tablespoon baking soda

1 Tablespoon ground cinnamon

1½ cups vegetable oil (preferably cold-pressed)

4 large cage-free eggs, lightly beaten

1 Tablespoon vanilla extract

1½ cups chopped walnuts

1½ cups unsweetened shredded coconut

11/3 cups pureed cooked carrots

Preheat oven to 350°F.

Line two 9-inch layer cake pans with waxed paper then butter.  Sift flour, SUCANAT, salt, baking soda and cinnamon into a large bowl.  Add oil, eggs and vanilla.  Blend completely.  Fold in walnuts, coconut, carrots and pineapple.  Pour batter into prepared pans.  Set in the center of the oven. Bake for 30-35 minutes until edges pull away from pans.  Cool on a cake rack, completely, for 2-3 hours.  Trim the top of one of the cakes (just take a good sharp knife and removed the bulge so the second layer can fit perfectly on top). Spread butter cream (cream cheese) frosting between the layers and frost sides of cake.