2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
2 c. grated raw carrots
1 (8 1/2 oz.) can crushed pineapple or 3/4 c., lightly drained
1 c. chopped walnuts
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 a 9x13x2 inch oblong pan. Preheat oven to 350 degrees.

Beat eggs lightly and beat in sugar. Stir in oil, dry ingredients, carrots and pineapple. Mix well. Stir in walnuts and coconut. Spread evenly in pans and bake 40 to 45 minutes. Cool in pan 10 minutes and turn out on racks to cool completely. Stack layers and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (8 oz.) cream cheese, softened
1 stick butter, softened
1 lb. confectioners' sugar
2 tsp. vanilla

Cream all ingredients together and spread on cake.