CAKE:

2 c. all-purpose flour
2 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
4 eggs
1 c. vegetable oil
2 c. grated carrots

DELUXE CREAM CHEESE FROSTING:

1/2 c. butter (butter), softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
2 tsp. vanilla
1 c. chopped pecans
1 c. flaked coconut

Combine dry ingredients. Stir gently; set aside. Combine eggs and oil, beating well. Fold in dry ingredients and carrots. Spoon batter into 3 greased and floured 9 inch cake pans; bake at 375 degrees for 25 minutes or until cake tests done. Cake layers will be thin. Cool 10 minutes in pans; remove from pans, and cool completely. Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake.

FROSTING: Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut.