3 eggs
1 c. + 6 tbsp. salad oil
3 c. granulated sugar
2 1/2 tsp. baking soda
3 1/2 tsp. baking powder
1 1/4 tsp. salt
3/4 tsp. cinnamon
1 1/2 tsp. vanilla

Mix in a large mixing bowl for three minutes. Stir in:

3 1/2 c. grated carrots (about 1 lb.)
1 (20 oz.) can crushed pineapple, including juice
3 c. bread flour
1 1/2 c. coconut
1 c. chopped walnuts

Bake at 350 degrees. This recipe makes 10 1/2 cups batter.

6 round pan, 1 3/4 cups batter, bake 30 to 35 minutes

8" round pan, 2 1/4 cups batter, bake 35 to 40 minutes

10" round pan, 4 cups batter, bake 35 to 45 minutes

9"x13" pan (1/4 sheet), 4 1/2 cups batter, bake 30 to 35 minutes

13"x18" pan (1/2 sheet), 9 cups batter, bake 30 to 35 minutes

NOTE: Do not under bake. Test with pick inserted in the center of the cake.

CREAM CHEESE ICING:

1 (8 oz.) pkg. + 1 (3 oz.) pkg. cream cheese
5 1/2 c. powdered sugar
1/2 c. butter
1 tbsp. vanilla
3/4 tsp. salt

Mix well in bowl. Makes four cups icing. For filling, to one cup icing add:

1/4 c. chopped walnuts
1/2 c. shredded coconut