2 cups sifted flour
2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
2 1/2 tsps cinnamon

4 large eggs
1 1/2 cups oil
2 cups sugar
2 3/4 cups coarsely grated carrots
1 8 oz can crushed pineapple, drained well
3/4 cup chopped walnuts or pecans
1 cup shredded coconut

Sift together flour, baking powder, soda, salt and cinnamon.
In a seperate large bowl mix sugar, oil and eggs.
Add flour mixture and mix well.
Add carrots, pineapple, nuts and coconut.
Stir until blended.

Bake in either:

1 9x12 greased and floured cake pan, make sure it is deep
A bundt pan or angel food cake pan also works well.
Or 3 greased and floured cake pans.

For the 3 cake pans. Bake at 350 F degrees for 35-40 minutes.
For the bundt or 9x12 pan. Bake at 325 F degrees for 50-60 minutes.

Depending on your oven these times may vary.
To test for doneness, take a clean toothpick and insert in center of cake. When it comes out clean the cakes are done.

Let cakes cool in pan for 15 mintues before removing.

This cake is great as it is without the frosting. Use it for special occassions.


Cream Cheese Frosting.

1/2 cup butter
1 8 oz package of cream cheese
1 1/2 tsp vanilla
1 lb icing sugar - add this in 1/4 lb increments to your taste.

Soften the butter and the cream cheese.
Add vanilla and mix well.
Sift in icing sugar and blend well.
If it gets too thick add 1 tsp milk.
Frost the cake. Enjoy!