2 c. sugar
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
4 eggs, beaten
1 (8 oz.) can crushed pineapple with juice
1 1/4 c. oil
2 tsp. vanilla
1 tsp. salt
3 c. carrots, grated
1 c. pecans, chopped
1 c. flaked coconut

Preheat oven at 350°F. Sift the sugar, flour, cinnamon, baking soda and salt into a bowl. In a larger bowl, mix the eggs, crushed pineapple, oil, vanilla, coconut, carrots and pecans. Add the dry ingredients to the liquid mixture.

Bake in a well-greased and floured 9 x 13-inch pan for 40 minutes or until toothpick comes out clean. Let cool for 1 hour.

Icing:

6 oz. cream cheese, softened
3 1/2 c. powdered sugar
1/2 c. butter
1 tsp. lemon juice
dash of salt

With a mixer, cream together the cream cheese and butter. Add the salt and lemon juice. Slowly add in the powdered sugar. Mix until smooth. Spread on the cake after it has cooled.