1 lb. carrots, cleaned and diced
1 c. walnuts
18 oz. can crushed pineapple, drained
1/2 c. shredded coconut
1 1/4 c. vegetable oil
4 eggs
2 c. sugar
2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ginger

Mix thoroughly, combining all ingredients. Spoon batter into a well greased and floured 13 x 9 x 3 pan. Preheat to 350 degrees. Bake 55 to 60 minutes.

Using food processor instructions: Use processor shredder; grate carrots. Remove shredder, place regular blade in processor. Add walnuts, pineapple, coconut and carrots. Pulse on and off once. Remove mixture to large bowl and reserve. Place blade again, add oil, eggs and sugar; process briefly. Combine dry ingredients; add to oil, egg mixture. Process a few minutes. Pour into 13 x 9 x 3 inch pan.

CREAM CHEESE FROSTING:

1 (8 oz.) cream cheese
1 lb. confectioners' sugar
1 tsp. vanilla
1 tbsp. lemon juice

Blend 40 seconds.