Carrot Coconut Cake

Carrot coconut cake
1-12 cups (360 ml) grated carrots
3/4 cup (180 mL) crushed pineapple
3/4 cup (180 mL) unsweetened coconut
3/4 cup (180 mL) chopped dates
3/4 cup chopped walnuts
3/4 cup (180 mL) vegetable oil
3/4 cup (180 mL) brown sugar
1/3 cup white sugar
3 eggs
2 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoon cinnamon
2 teaspoon baking powder
1 tsp baking soda
1/4 teaspoon salt
1-1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice

Preheat oven to 350F. Butter and flour two 8-inch round cake pans and set aside.
Combine grated carrot, pineapple, coconut, dates and walnuts in a large bowl. In a separate mixing bowl, beat the sugars with the eggs. Stir in the vanilla and whip on high until the volume has tripled. On low, pour the oil in slowly to blend in.

Combine the remaining dry ingredients and gently stir into the egg mixture. Fold in the carrot mixture. Divide the batter among cake pans and smooth the tops. bake 30 minutes, until an inserted toothpick comes out clean.