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

FROSTING:

1/2 c. butter
8 oz. cream cheese
1 lb. confectioners' sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 9x13 inch cake pan or two 9- inch round pans. Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil, eggs and mix well with a wooden spoon. Add carrots, pineapple, nuts, and coconut. Mix well!

Bake 45 minutes or until center pops back when touched with the finger. Beat frosting ingredients until smooth; add more milk, if necessary. Frost completely cooled cake.