Carrot Cake by Bagnardi

2-1/2  cups		All Purpose Flour
2  teaspoons		baking soda
1  teaspoon		baking powder
2  teaspoons		ground cinnamon
1/2  teaspoon		salt
1  cup		butter
1  cup		white sugar
1  cup		light brown sugar
3		eggs
2  teaspoons		pure vanilla extract
1  cup		grated carrots
1  cup		crushed pineapple (drained)
1  cup		chopped walnuts
1/2  cup		Coconut - Fresh, Shredded

Tip: For nutritional information on all the ingredients in Carrot Cake by Bagnardi just click on each ingredient name. Then adjust the serving size for any Carrot Cake by Bagnardi ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 F. Grease and flour two 9 inch pans. Sift together flour, baking soda, baking powder, cinnamon, and salt.

In a large bowl, cream butter, white sugar, brown sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Beat in flour mixture. Stir in carrots, pineapple, chopped nuts, coconut.

Pour batter into pans. Bake in preheated oven for about 40 to 60 minutes, or until a toothpick inserted in center comes out clean. Allow to cool before cutting.