2 c. flour
2 tsp. baking powder
1 tsp. salt
2 c. sugar
2 tsp. cinnamon
1 1/2 c. Wesson oil
4 beaten eggs
3 c. grated carrots

ICING:

1 box confectioners' sugar
1 (8 oz.) bar cream cheese
1/2 c. butter, softened
2 tsp. vanilla
1 (3 1/3 oz.) can coconut
Nuts (optional)

Sift together flour, baking powder, and salt. Set aside. Combine sugar, cinnamon, oil, eggs, and carrots. Blend well with an electric mixer. Gradually add flour mixture. Mix well. Pour batter into 3 round 8 inch cake pans that have been lined with greased wax paper. Bake at 350 degrees for 25 to 30 minutes.

Icing: Blend all ingredients well. Ice cake when cooled. Sprinkle with nuts, if desired.