2 c. sugar
1 1/4 c. salad oil
3 eggs
2 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 c. carrots, grated
1 c. crushed pineapple with syrup
1 c. nuts, chopped (optional)
1/2 c. coconut

Cream sugar, oil and eggs. Set aside. Sift dry ingredients and add to cream mixture. Add 2 cups finely grated carrots, crushed pineapple with syrup, nuts and coconut. Mix well. Batter will be quite thick.

Bake at 350 degrees in lightly greased and floured 13 x 9 x 2 inch baking pan or 2 - 9 inch layers, 35 minutes or until done. Check doneness with toothpick. This is excellent as a sheet cake for parties, picnic, birthdays and wedding receptions.

Frosting for this moist cake is optional. A simple butter frosting can be substituted for this very rich cream cheese icing.

CREAM CHEESE ICING:

1 pkg. (8 oz.) cream cheese
1/2 c. butter
1 lb. powdered sugar
1/2 tsp. vanilla

Cream softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Mix thoroughly. Spread on well cooled cake. Makes a large amount. Frosting keeps well in covered plastic bowl in refrigerator.