3 c. carrots, grated
1 sm. can crushed pineapple, drained
1 c. coconut
1 1/2 c. oil
2 c. sugar
4 eggs
2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 c. walnuts, chopped (optional)
2 tsp. cinnamon

Combine oil and sugar. Add eggs, beating well after each egg. Gradually add dry ingredients. Fold in carrots, coconut, pineapple and nuts. Bake in greased rectangular 9 x 13 inch pan (bigger for layers) at 325 degrees for 1/2 hour.

FROSTING:

1 cube butter, (1 1/2 c.)
1 (3 oz.) cream cheese
Part of a pkg. of powdered sugar
1 tsp. vanilla

Mix to spreading consistency and spread on cake.