Ingredients

1. 2 cups all-purpose flour
2. 1 1/2 teaspoons baking soda
3. 1 1/4 teaspoons baking powder
4. 1/4 teaspoon salt
5. 2 cups sugar
6. 1 1/4 teaspoons ground cinnamon
7. 1 1/4 cups vegetable oil
8. 4 eggs, at room temperature
9. 1 teaspoon vanilla extract
10. 2 cups finely shredded carrots
11. 1/2 cup chopped pecans
12. 1 (8-ounce) can crushed pineapple, well-drained
13. 3/4 cup flaked sweetened coconut
14. 1 recipe Decadent Carrot-Cake Icing

Directions

1. Preheat oven to 350°. Grease and flour three 8-inch round cake pans or two 9-inch round cake pans; set aside.
2. In a large bowl, combine flour, baking soda, baking powder, salt, sugar, and cinnamon; stir well. Add vegetable oil and eggs; blend well with an electric mixer at medium speed. Stir in vanilla, shredded carrots, pecans, pineapple, and coconut.
3. Ladle batter into prepared pans, dividing equally. Bake for 30 to 40 minutes, or until a cake tester inserted in the center of layers comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely.
4. Ice cake layers with Decadent Carrot-Cake Icing. (Since this cake is very moist, for best results, place layers in the freezer for a least one hour before icing.)