2 c. sugar
3 c. flour
1 1/2 c. oil
2 tsp. baking powder
2 tsp. vanilla
1 c. chopped nuts
2 tsp. cinnamon
1 c. coconut
3 eggs
2 c. grated carrots
1/2 tsp. salt
1 sm. can crushed pineapple and juice

Sift all dry ingredients. Mix well in bowl add eggs, oil, pineapple, vanilla and carrots. Beat at high speed. Fold in nuts and coconut. Grease a tube or bundt cake pan and flour it. Bake 1 hour or until done. Let stand in pan 10 minutes before removing. Bake at 350 degrees.

Frost with Buttercream Frosting and top with nuts and coconut.

FROSTING:

8 oz. cream cheese
2 c. powdered sugar
1 tsp. vanilla
1/2 c. soft butter