1 1/2 c. unbleached all-purpose flour
1 1/2 c. granulated sugar or 3/4 c. equivalent measurement of diet sweetener
1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 c. corn oil
2 lg. eggs, lightly beaten
3/4 c. shelled walnuts, chopped
1/2 c. shredded coconut
3/4 c. pureed cooked carrots
1/2 c. drained crushed pineapple
1/2 tsp. vanilla

Preheat oven to 350 degrees; grease 1 (8x9 inch) square cake pan lined with wax paper. Sift dry ingredients into a bowl, add oil, eggs and vanilla; beat well. Fold in walnuts, coconut, carrots and pineapple. Pour batter into prepared pan. Set on middle of rack of oven and bake for 45 minutes. Test first at 35 minutes. Cook until edges have pulled away from sides and cake tester inserted in center comes out clean.

Cool on cake rack for 3 hours. Frost cake and sides with Cream Cheese Frosting. Makes 6 to 8 portions.

CREAM CHEESE FROSTING:

4 oz. cream cheese, at room temperature
3 tbsp. sweet butter, at room temperature
1 c. confectioners' sugar
1/2 tsp. vanilla extract
Juice of 1/2 lemon

Mix together cream cheese and butter in a mixing bowl. Slowly sift in confectioners' sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice. Makes enough frosting for one square cake.