2 c. sugar
1 1/2 c. vegetable oil
3 eggs
2 tsp. vanilla
2 1/4 c. all purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 c. chopped walnuts
2 c. lightly packed flaked coconut
2 c. heavily packed shredded carrots
1 (8 oz.) can crushed pineapple, drained

FROSTING:

6 oz. cream cheese, room temp.
1 stick melted butter
1/4 c. milk
2 tsp. vanilla
3-4 c. powdered sugar

Preheat oven to 350 degrees. Generously grease 9"x13" baking pan or 2 (8") round pans.

Combine sugar, oil, eggs and vanilla in large bowl and blend using wooden spoon. Stir in flour, cinnamon, soda and salt and mix well by hand. fold in carrots, coconut, pineapple and walnuts. Cake batter is very thick. Pour into prepared pan. Bake until tester inserted in center comes out clean, about 50 minutes. Let cool in pan 5 minutes. Invert onto rack and let cool.

For frosting, combine cheese, butter, milk and vanilla in medium bowl and blend well using electric mixer. Beat in enough powdered sugar to make mixture spreadable. Refrigerate frosting to chill before frosting the cake. If round pans are used, crusty edges may need to be trimmed away. When cake is cool and frosting chilled, frost top and sides of cake.

Keep this impressive cake refrigerated. It also keeps well and can be frozen. Serves 10 to 12.