3 c. unbleached flour
3 c. granulated sugar
1 tsp. salt
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 1/2 c. corn oil
4 lg. eggs
1 tbsp. vanilla extract
1 1/2 c. shelled walnuts, chopped
1 1/2 c. shredded coconut
1 1/3 c. pureed cooked carrots
3/4 c. drained crushed pineapple

Preheat oven to 350 degrees. Grease three 9 inch layer cake pans lined with waxed paper. Sift dry ingredients into a bowl. Add oil, eggs and vanilla; beat well. Fold in walnuts, coconut, carrots and pineapple. Pour mixture into the prepared layer cake pans.

Bake for 30-35 minutes on the center rack of the oven. The cake is done when the cake edges pull away from the sides of the pans slightly. Let the cake cool for 10 minutes before removing from the pan. Cool on a cake rack for 3 hours. Fill the cake with cream cheese frosting between the layers and frost the sides. Dust the top with confectioners' sugar. Serves 10-12.

CREAM CHEESE FROSTING:

12 oz. cream cheese, room temperature
9 tbsp. sweet butter, room temperature
4 1/2 c. confectioners' sugar
2 tsp. vanilla extract
1 lemon juice, optional

Cream cheese and butter. Slowly stir in confectioners' sugar and beat until fully mixed. The mixture should be free of lumps. Stir in vanilla and lemon juice. This makes enough frosting for a 3 layer cake.