Carrot Cake

A dense, moist, impressive looking layer cake. Its made with pureed carrots instead of shredded with pineapple, walnuts, and shredded coconut. I only used half the sugar with sweetened coconut and it was plenty sweet. I used a 1lb bag organic baby carrots, washed, boiled until tender and pureed. I got just over the 1-1/3 cup in the recipe but I went ahead and put it all in. Seemed like a lot of oil so I cut that down by 1/4 cup as well. Very delicious with cream cheese frosting. Keeps well in the fridge. I think the flavor actually improved after a day of melding.