2 c. sugar
1 1/2 c. vegetable oil
4 lg. eggs
2 c. unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
2 c. grated raw carrots
1/2 c. finely chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 13x9x2 inch pan or 2 (8 inch) layer pans. Blend sugar and oil in food processor. Add eggs, one at a time and blend well.

Sift combined flour, baking powder, soda, cinnamon and salt. Add to egg mixture while blending. Stir in carrots and walnuts by hand.

Pour mixture evenly into pans and bake at 350 degrees until cake tests done, when tester inserted in center comes out clean. Let cake cool. Frost sheet cake in pan or remove layers from pan, cool completely and frost.

CARROT CAKE FROSTING:

1 (1 lb.) box powdered sugar
1/2 c. butter, softened
8 oz. cream cheese, softened
1 (8 oz.) can crushed pineapple in juice, drained
1/4 c. chopped walnuts
1/4 c. shredded coconut

Blend powdered sugar into butter gradually, smooth. Blend in cream cheese and beat until smooth. Stir in drained pineapple, walnuts and coconut. Spread on cooled cake.

Hints: Soften butter and cream cheese in microwave on low power (do not let melt).