2 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 c. grated raw carrots
1 can (8 1/2 oz.) crushed pineapple, lightly drained
1 c. chopped nuts
4 eggs
2 c. sugar
1 1/4 c. light oil
1/2 c. coconut

Sift dry ingredients, except sugar. Prepare carrots and nuts. Beat eggs lightly and beat in sugar. Stir in oil, dry ingredients, carrots and pineapple (should have 3/4 cup pineapple). Mix well. Stir in nuts and coconut. Bake at 350 degrees for 40-45 minutes.

FROSTING FOR CARROT CAKE:

1/4 c. butter
1 lb. confectioners' sugar
1/4 c. crushed pineapple
2 tbsp. sour cream
1 tsp. vanilla
1/4 tsp. salt
2 tsp. grated orange peel
3/4 c. coconut

Beat butter until soft. Gradually beat in sugar, pineapple and sour cream. Beat until fluffy and smooth. Blend in vanilla, salt, orange peel and coconut. Frost when cake is cool.