2 c. flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 c. sugar
1 1/2 c. Crisco oil
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can coconut
2 tsp. baking powder
1 1/2 tsp. salt
1 c. brown sugar
4 eggs
2 c. grated carrots
1 1/2 c. chopped pecans

Combine all ingredients together and pour into 3 or 4 greased cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool before frosting.

FROSTING:

1/2 c. butter
8 oz. cream cheese (soften to room temp.)
1 tsp. vanilla
1 lb. powdered sugar

This makes a big cake.