Pineapple Carrot Cake

Bake at 350 degrees for 40-45 minutes

in 13 x 9 x 2 greased and floured pan

2 cups flour (sifted)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoon cinnamon

1 3/4 cups sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla

2 cups shredded carrots

1 cup flaked coconut

1 can (8 1/4 ounces) crushed pineapple (drained)

1 cup coarsely chopped walnuts (optional)

Sift 1st five ingredients into large bowl. Make a well in the center and add in order: sugar, oil, eggs and vanilla. Beat with wooden spoon until smooth. Stir in carrots, coconut and pineapple (walnuts) until well blended. Pour into prepared pan. Bake in preheated oven and cool before frosting.

Frosting Recipe

6 ounces softened cream cheese

1/4 cup softened butter or margarine (Beat cream cheese and butter till smooth)

1-1 1/2 cups confectioners sugar

1/2 teaspoon vanilla (Beat sugar and vanilla into above mixture)

2 teaspoons milk (add if necessary depending on amount of confectioners sugar your adding to make frosting of spreading consistency)

Cover and refrigerate until serving.