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

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), 35 to 40 minutes. Remove from oven; cool and few minutes in pans. Turn out on wire racks and cool thoroughly. Fill layers and frost top and sides with cream cheese frosting.