2 c. sifted flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ground cinnamon
2 c. sugar
4 eggs
1 1/2 c. salad oil
2 c. finely grated raw carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1/2 c. chopped nuts
1 (3 1/2 oz.) can flaked coconut (opt.)

Sift together first 5 ingredients. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts and coconut; blend well. Pour batter into 3 (9 inch) round layer cake pans that have been greased. Or use a bundt pan or 9 x 13 inch rectangular pan. Bake in moderate oven (350 degrees) for 50 minutes for bundt pan and rectangular pan. For 9 inch round bake for 35 to 40 minutes.

Remove from oven. Cool a few minutes. Turn out on racks and cool thoroughly. Fill layers and frost top and sides of cake with cream cheese frosting.