CAKE:

2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 c. oil
3 eggs
2 tsp. vanilla
1 1/3 c. grated carrots
1 c. chopped pecans
1 c. coconut, shredded
1 (20 oz.) can crushed pineapple, lightly drained

FROSTING:

4 oz. cream cheese
3 tbsp. butter
1 1/2 c. powdered sugar
1 tbsp. lemon juice
1/2 tsp. vanilla

Combine flour, sugar, baking soda, cinnamon, oil, eggs and vanilla. Beat until blended. Stir in carrots, pecans, coconut and crushed pineapple. Grease and wax paper 9x13 inch pan. Pour in cake and bake at 350 degrees for 55 minutes.

Cool cake on wire rack. Turn out. Remove paper and frost.

Beat cream cheese and butter together. Add sugar, lemon and vanilla. Beat until smooth. Frost cake. Chill 2 hours.