Carrot Cake from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

Ingredients

• 1 tablespoon ground cinnamon
• 1½ cups corn oil
• 1 teaspoon salt
• 1 tablespoon baking soda
• 3 cups unbleached all-purpose flour
• 3 cups sugar
• Butter, for greasing the pan
• Cream Cheese Frosting
• 1⅓ cups puréed cooked carrots
• ¾ cup drained crushed pineapple
• 1½ cups shelled walnuts, chopped
• 1½ cups shredded coconut
• 4 large eggs, lightly beaten
• 1 tablespoon vanilla extract