1 1/2 c. Wesson oil
2 c. sugar
3 eggs, well beaten
1 sm. flat can crushed pineapple (do not drain)
2 c. grated carrots
2 tsp. vanilla
2 c. sifted flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 c. flaked coconut
1 c. chopped nuts

Combine first 6 ingredients. Blend in dry sifted ingredients. Add coconut and nuts. Mix well. Bake at 350 degrees for 40-45 minutes in 9 x 13 inch greased and floured pan.

FROSTING:

1 stick butter, softened
2 pkg. (3 oz.) cream cheese, softened
1 lb. softened sugar
1 tsp. vanilla

Beat butter and cheese well. Add sugar, vanilla and spread over cake when cooled.