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

Sift together flour, baking powder, baking soda, salt, and cinnamon. Add sugar, salad oil, and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Blend thoroughly. Pour into 3 (9 inch) round layer cake pans, that have been greased and floured. Bake in moderate oven (350 degrees) for 35 to 40 minutes. Remove from oven. Cool a few minutes in pans. Turn out on wire racks and cool thoroughly. Fill layers and frost top and sides of cake with Cream Cheese Frosting (below)

CREAM CHEESE FROSTING:

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

Combine butter, cream cheese, and vanilla. Cream well. Add confectioners' sugar gradually, beating well. If mixture is too thick to spread, add a very small amount of milk.