1 1/2 c. all-purpose flour
1 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. salt
2 (4 1/2 oz.) jars strained carrots
2/3 c. vegetable oil
2 eggs, slightly beaten
1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, drained
2/3 c. coconut
1/2 c. nuts

In 9 inch square pan with fork mix well the dry ingredients. Add carrots, oil, eggs and vanilla. Mix briskly with fork until thoroughly blended. Stir in pineapple, coconut and nuts. Bake at 350 degrees for 40-45 minutes or until pick inserted comes out clean (I use electric mixer).

FROST WITH:

3 oz. pkg. cream cheese
1/4 c. soft butter
1/2 tsp. vanilla
2 c. confectioners' sugar