Carrot Cake Ii
2 cups sifted flour2 teaspoons baking powder1 1/2 teaspoons baking soda1 teaspoon salt2 1/2 teaspoons cinnamon4 large eggs1 1/2 cups oil2 cups sugar2 3/4 cups coarsely grated carrots1 8 oz can crushed pineapple (drained)3/4 cup chopped walnuts or pecans1 cup shredded sweetened coconut Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: -- 3 greased and floured cake pans -- 1 9x12 greased and floured cake pan (deep) Bake at 350 for 35-40 minutes.

If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week.Cream Cheese Frosting1/2 cup butter or margarine1 8 oz package cream cheese1 1/2 tsp vanilla1 1 pound package confectioner's sugar (start w/about

1/2 pound and add to taste - 1 lb may be too sweet)Soften butter and cream cheese. Cream together with vanilla.

Sift in confectioner's sugar and blend well. If too thick, add one teaspoon of milk to thin frosting..