INGREDIENTS:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 3 to 4 medium carrots)
2 teaspoons vanilla extract
1 can (8 or 12 ounces) well drained pineapple
1 cup shredded coconut
1/2 cup chopped walnuts, divided
DIRECTIONS:
In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350 degrees for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool.