Preparation Steps

• Preheat oven to 350°F.
• In a large bowl, combine both flours, sugar, coconut, baking soda, salt, and cinnamon; stir well with a whisk.
• In a medium bowl, combine canola oil, eggs, and vanilla extract; stir well.
• Add grated carrots and drained crushed pineapple to the wet mixture; mix well.
• Fold wet ingredients into dry ingredients; the batter will be stiff and dry at first but continue folding until it comes together. Fold in 1/4 cup of the chopped walnuts.
• Spoon batter into an 8 inch by 3 inch cake pan coated with cooking spray.
• Bake at 350°F for 40-50 minutes until a toothpick inserted in the center comes out clean and cake is pulling away from the sides of the pan. Cool completely on a wire rack.
• To prepare frosting, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Spread frosting over the top of the cooled cake.
• Garnish with remaining 1/4 cup chopped walnuts.