1 c. chopped walnuts
4 medium carrots, shredded
1 c. crushed pineapple
2 c. sugar
1 c. oil
1/2 tsp. salt
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 c. coconut
3 eggs

IRISH CREME FROSTING:

2 sticks unsalted butter
2 1/2 c. confectioner's sugar
1/2 tsp. salt
1/4 c. Bailey's Irish creme

Put carrots in large mixing bowl; stir in pineapple, sugar, eggs, oil, salt, and vanilla. Mix well with wooden spoon. Combine flour, soda, and cinnamon; sift into carrot mixture. Add coconut. Bake at 375 degrees for 45 to 60 minutes in a greased and floured Bundt pan.

Soften butter; add rest of ingredients. Spread on cooled cake.