1 1/2 c. sifted flour
1 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. salt
2 jars (4 1/2 oz.) strained carrots
2/3 c. oil
2 eggs, slightly beaten
1/2 tsp. vanilla
2/3 c. coconut
1/2 c. chopped walnuts
1 (8 oz.) can crushed pineapple, drain

1. Sift in a 9 inch square pan the flour, sugar, baking soda, cinnamon and salt.

2. Add carrots, oil, eggs and vanilla.

3. Mix briskly with fork until thoroughly blended.

4. Stir in pineapple, coconut and walnuts.

5. Bake in preheated oven 350 degrees 40-45 minutes or until pick inserted in the center comes out clean.

6. Cool and frost with icing.

FROSTING FOR CARROT CAKE:

1/2 stick butter
2 tbsp. pineapple juice from crushed pineapple
2 c. confectioners' sugar (or enough to make the icing the right consistency

1. Blend ingredients well.

2. Frost carrot cake when cool.

3. The cake remains moist for many days kept in refrigerator.