The carrot cake, which I’m keeping for myself and will probably freeze, is from Cooking Light magazine. I usually prefer very rich carrot cakes made with as much vegetable oil as possible, so I was skeptical about this one. The good news is it was very moist, had a great texture from the pineapple, coconut and walnuts (I used them instead of pecans) and a good flavor.
Here’s a link to the recipe in Cooking Light. One note. I halved the recipe and baked it in an 8 inch round cake pan. It took 30 minutes to bake.