2 c. self-rising flour
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. oil
2 c. sugar
4 eggs
2 c. grated carrots
1 small can crushed pineapple (juice and all)
3/4 c. nuts

Sift all dry ingredients and set aside. Mix oil, sugar and eggs. Add dry ingredients, beating after each addition. Mix well and add carrots and nuts.

Bake at 325°F for 30 to 35 minutes.

Carrot Cake Icing:

1 (8 oz.) cream cheese
1 stick butter
1 box confectioners sugar
2 tsp. vanilla
1 c. chopped nuts
1 c. coconut
1/2 c. grated carrots

Mix first 4 ingredients until smooth. Add nuts, coconut and carrots. Spread on cake.