2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. oil
2 c. carrots, grated
8 1/2 oz. can crushed pineapple, well drained
2 tsp. baking powder
1 tsp. salt
2 c. sugar
4 eggs
1 c. coconut
1/2 c. nuts

Sift together flour, baking powder, baking soda, salt and cinnamon; set aside. In large mixing bowl, cream sugar, oil and eggs. Add carrots, coconut, pineapple and nuts. Mix until well blended. Stir in dry ingredients. Pour into 3 greased and floured 8" round cake pans. Bake 35 to 40 minutes or until well done. If using 9" pans, bake 25 to 30 minutes.

ICING:

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

In large mixing bowl, cream first 3 ingredients, gradually add sugar and beat until smooth.