Cake:

2 c. all purpose flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
3 eggs
1 1/2 c. vegetable oil
2 c. finely grated carrots
1 tsp. vanilla extract
1 c. well drained crushed pineapple
1 c. shredded coconut
1 c. chopped nuts, divided use

In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into a greased 13 x 9-inch baking pan.

Bake at 350°F for 50 to 60 minutes or until cake tests done. Cool. Frost.

Frosting:

2 pkg. (3 oz. each) cream cheese, softened
2 c. confectioners sugar
6 tbsp. butter, softened
1 tsp. vanilla extract
Remaining 1/2 c. nuts

Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with the remaining nuts. Store in refrigerator.

Makes 12 to 16 servings.