2 c. all-purpose flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 c. finely shredded carrots
1 c. cooking oil
4 eggs
1 (8 oz.) can pineapple
1/2 c. coconut
2 (3 oz.) pkgs. cream cheese
1/2 c. softened butter
2 tsp. vanilla
4 1/2 - 4 3/4 c. sifted powdered sugar

Combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil and eggs. Beat with electric mixer until combined. Add 1 (8 ounce) can undrained crushed pineapple. Add 1/2 cup coconut. Pour into greased and floured cake pans. Bake for 40-50 minutes. Cool and frost with cream cheese frosting.

CREAM CHEESE FROSTING:

In a bowl beat cream cheese, butter. Add vanilla and beat until light and fluffy. Gradually add 2 cups powdered sugar beating well. Gradually beat in enough powdered sugar until of spreading consistency. Ice cake, cover and store in refrigerator.