3 c. flour
3 c. granulated sugar
1 tsp. salt
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 1/2 c. corn oil
4 lg. eggs, lightly beaten
1 tbsp. vanilla extract
1 1/2 c. chopped walnuts
1 1/2 c. shredded coconut
1 1/2 c. pureed cooked carrots
3/4 c. drained crushed pineapple
Confectioners' sugar

FROSTING:

8 oz. cream cheese
6 tbsp. butter, at room temperature
3 c. confectioners' sugar
1 tsp. vanilla extract
Juice of 1/2 lemon

Preheat oven to 350 degrees. Grease two 9-inch springform pans. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple. Pour batter into prepared pans. Bake on middle rack for 50 minutes until edges have pulled away from sides and tester comes out clean.

Cool on cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting. Dust top with confectioners' sugar.

FROSTING: Cream together cream cheese and butter in a mixing bowl. Slowly sift in confectioners' sugar and continue beating. Mixture should be free of lumps. Stir in vanilla and lemon juice.