3 c. flour
3 c. sugar
1 tsp. salt
1 tbsp. baking soda
1 tbsp. cinnamon
1 1/2 c. corn oil
4 lg. eggs, lightly beaten
1 tbsp. vanilla
1 1/2 c. chopped walnuts
2 jars junior baby carrots
3/4 c. drained, crushed pineapple
1 1/2 c. coconut

Preheat oven to 350 degrees. Grease two 9 inch layer cake pans lined with waxed paper or one 9 x 13 inch pan. Sift dry ingredients into bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple. Pour batter into prepared pans. Bake for 30 to 35 minutes in 2 round pans, 1 hour in 9 x 13 inch pan. Frost when cool with cream cheese frosting.

CREAM CHEESE FROSTING:

8 oz. cream cheese, room temp.
6 tbsp. butter
3 c. confectioners' sugar
1 tsp. vanilla extract
Juice of 1/2 lemon

Cream together cream cheese and butter. Slowly sift in confectioners' sugar and continue beating until well mixed. Stir in vanilla and lemon juice.