2 c. sugar
1 1/2 c. vegetable oil
3 eggs
2 tsp. vanilla
2 1/4 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 c. shredded carrots
2 c. flaked coconut
1 (8 oz.) can crushed pineapple, drained
1 c. chopped walnuts (optional)

Preheat oven to 350 degrees. Generously grease 9x13 inch pan.

Combine sugar, oil, eggs, and vanilla in large bowl and blend, using wooden spoon. Stir in flour, cinnamon, soda and salt; mix well. Fold in carrots, coconut, pineapple and walnuts. Pour into prepared pan. Bake until tester inserted in center comes out clean, about 50 minutes. Let cool in pan 5 minutes. Invert onto rack and let cool.

Frost with frosting.

CARROT CAKE FROSTING:

6 oz. cream cheese, softened
1/2 c. (1 stick) melted butter
1/4 c. milk
2 tsp. vanilla
1/4 tsp. salt
3-4 c. powdered sugar

Combine cheese, butter, milk, vanilla, and salt in medium bowl and blend well using electric mixer. Beat in enough powdered sugar to make mixture spreadable. Frost tops and sides of cooled cake. Enjoy!