2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
2 c. grated raw carrots
1 (8 1/2 oz.) can crushed pineapple, lightly drained
1 c. chopped walnuts (optional)
4 eggs
2 c. sugar
1 1/4 c. light salad oil
1/2 c. flaked coconut

Sift together all dry ingredients except sugar. Prepare carrots, pineapple and nuts. Grease and flour three 9 inch round pans or one 13 x 9 x 2 inch rectangular or a bundt pan. Preheat oven to 350 degrees.

Beat eggs lightly and beat in sugar. Stir in oil, dry ingredients, carrots, and 3/4 cup pineapple. Mix well. Stir in nuts and coconut. Spread evenly in pans. Bake 40-45 minutes or until sides shrink slightly and top springs back when pressed. Cool for 10 minutes in pans then turn out on wire racks to cool completely. Cake can be sprinkled with powdered sugar or frosted.

TROPICAL BUTTERED FROSTING:

1/4 c. butter
1 lb. powdered sugar, sifted
1/4 c. lightly drained crushed pineapple
2 tbsp. sour cream
1 tsp. vanilla
1/4 tsp. salt
2 tsp. grated orange peel
3/4 c. flaked coconut, chopped

Beat butter until soft. Add sugar until creamy. Add pineapple and sour cream alternately until frosting is smooth and fluffy. Blend in vanilla, salt, orange peel and coconut. Decorate cake with shredded coconut.