2 c. flour (sifted)
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. sugar
2 tsp. vanilla
1 1/2 c. butter (3 cubes)
4 eggs
2 c. grated carrots or zucchini
1/2 c. walnuts, chopped
1 (8 oz.) can crushed pineapple
1 c. shredded coconut

FROSTING:

1/2 c. butter
4 oz. cream cheese
1/2 box powdered sugar
1 tsp. vanilla

Sift together the flour, baking soda, baking powder, salt and cinnamon. Set aside.

In large mixing bowl cream together butter and sugar. When smooth add 1 egg at a time, beating them in completely. Add vanilla. Blend in carrots (or zucchini), walnuts, pineapple and coconut; mixing well with each addition. Gradually add flour mixture, mixing well.

Pour batter into greased and floured 9 x 13 inch or tube pan. Bake at 350 degrees for 1 hour. When cool frost. Keep cake refrigerated.