Walnut-Carrot Cake

Preheat oven to 350 degrees.  Prepare 2 (9-inch) round cake pans by spraying bottom of pans with non-stick cooking spray and coating with flour; set aside.

In a large bowl, beat eggs until blended. Add sugar and stir by hand.  Stir in coconut, walnuts pieces, carrots and pineapple.  Add oil and stir until well mixed. In a small bowl, combine flour, baking powder, cinnamon and allspice. Pour dry ingredients into wet mixture, stirring until flour mixture is just mixed with the wet ingredients.  Do not over-stir or cake will be tough.

Pour batter evenly into prepared cake pans.  Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.  Cool on wire racks for 5-8 minutes.  Remove from pans and allow cakes to cool completely.  

Prepare frosting as directed below. To assemble cake, place one layer on cake plate. Spread frosting over cake layer. Top with remaining layer and frost entire cake, reserving 1 cup frosting for piping.  Using reserved frosting, fill pastry bag fitted with small round tip; pipe border and 8 rosettes on cake top.  Place a whole walnut on each of the 8 rosettes for garnish.  Chop remaining walnuts; lightly press onto sides of cake.

To make cream cheese frosting, in a large mixing bowl, beat cream cheese and butter until creamy.  Gradually add powdered sugar.  Add vanilla mixing until smooth and creamy.

Reserve 1 cup frosting for piping.  If necessary, add additional powdered sugar to create piping consistency.