CAKE:

2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 c. sugar
1 1/2 c. vegetable oil
4 eggs
3 c. (1 lb.) grated carrots
1/2 tsp. salt

ICING:

8 oz. cream cheese
1 box powdered sugar
1 stick butter
2 tsp. vanilla
1 can coconut
1/2 c. chopped pecans

CAKE: Mix the dry ingredients together; add the oil and blend. Add the eggs, one at a time, and beat after each addition. Finally, add the carrots and blend well. Pour equal amounts into 3 8-inch layer pans and bake at 350 degrees for 30 minutes; for 9x13 inch pan, bake at 350 degrees for 1 hour.

ICING: Blend the cream cheese, powdered sugar, butter and vanilla; then add the coconut and chopped pecans and mix thoroughly. Spread evenly over top and sides of layers (for 9x13 inch cake, one half of icing recipe will do.)