2 c. sifted flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ground cinnamon
2 c. sugar
1 1/2 c. cooking oil
4 eggs
2 c. finely grated raw carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1/2 c. chopped nuts
1 (3 1/2 oz.) can flaked coconut

Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs; mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly. Pour into three 9 inch round layer cake pans that have been greased and floured. Bake at 350 degrees for 35-40 minutes.

CREAM CHEESE FROSTING:

Combine 1/2 cup butter, 1 (8 ounce) package cream cheese and add 1 teaspoon vanilla. Cream well. Add 1 pound confectioners' sugar; beat well. If too thick add small amount of milk.