CAKE:

2 cups flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 1/2 cups vegetable oil
2 cups carrots, finely grated
1 teaspoon vanilla
1 cup crushed pineapple, drained
1 cup flaked or shredded coconut
1 cup chopped walnuts or pecans

CREAM CHEESE FROSTING:

2 (3 oz) pkgs cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla chopped nuts, for sprinkling

Preheat oven to 350°F.

In a large bowl, mix together dry ingredients. Add the eggs, oil, carrots and vanilla; beat well.

Add drained pineapple, coconut and chopped nuts. Pour into a greased 13x9-inch pan.

Bake in preheated oven for 50-60 minutes or until a cake tester inserted in the middle of the cake comes out clean.

In a bowl, beat together cream cheese and butter until light and fluffy. Add the confectioners’ sugar and vanilla; beat until smooth. Spread frosting evenly over cake and sprinkle generously with chopped nuts.