3 c. unbleached all purpose flour
3 c. granulated sugar
1 tsp. salt
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 1/2 c. corn oil
4 lg. eggs, lightly beaten
1 tbsp. vanilla extract
1 1/2 c. shelled walnuts, chopped
1 1/2 c. shredded coconut
1 1/3 c. pureed cooked carrots
3/4 c. drained crushed pineapple
Cream Cheese Frosting (recipe follows)
Confectioners' sugar for dusting top

1. Preheat oven to 350 degrees. Grease 2 (9") layer cake pans lined with wax paper.

2. Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.

3. Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges are pulled away from sides and a cake tester inserted in center comes out clean.

4. Cool on a cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting. Dust top with confectioners' sugar. 10 to 12 portions.

CREAM CHEESE FROSTING:

8 oz. cream cheese, room temp.
6 tbsp. sweet butter, room temp.
3 c. confectioners' sugar
1 tsp. vanilla extract
Juice of 1/2 lemon (opt.)

1. Cream together cream cheese and butter in a mixing bowl.

2. Slowly sift in confectioners' sugar and continue beating until fully incorporated. Mixture should be free of lumps.

3. Stir in vanilla and lemon juice if you use it. Frosting for a 2-layer cake.