3 c. flour
3 c. sugar
1 tsp. salt
1 tbsp. baking soda
1 tbsp. 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 1/3 c. pureed cooked carrots
3/4 c. drained, crushed pineapple
Cream Cheese Frosting (see recipe)
Confectioners' sugar, for dusting top

CREAM CHEESE FROSTING:

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

1. Cream together cream cheese and butter in mixing bowl.

2. Slowly sift in confectioners' sugar and beat until fully incorporated (lump free!).

3. Stir in vanilla and lemon juice, if you use it.

CAKE:

Preheat oven 350 degrees.

1. Grease 2 (9 inch) cake pans lined with wax paper.

2. Sift dry ingredients. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrot and pineapple.

3. Pour batter into prepared pans. Set on the middle rack of the oven and bake 30-35 minutes, until edges have pulled away from sides and a cake tester inserted comes out clean.