Pineapple Carrot Cake

2 cups sifted all purpose flour
2 cups shredded carrots
2 teaspoons baking soda
1 cup flaked coconut
1 teaspoon baking powder
1 cup coarsely chopped walnuts
1 teaspoon salt 1 can ( 8 1/4 oz ) crushed pineapple, drained
2 teaspoons ground cinnamon
1 3/4 cup granulated sugar

Grease a 13x9x2 inch baking pan. Dust lightly with flour and tap out excess Sift flour, baking soda, baking powder, salt and cinnamon into a large bowl. Make a well in the center and add in order : sugar, oil, eggs, vanilla. Beat with wooden spoon un til smooth. Stir in carrots, coconut, walnuts and pineapple until well blended... pour into prepared pan Bake in moderate oven ( 350º ) for 45 minutes. or until center springs back when lightly pressed with finger tip. Cool completely in pan on wire rack.... spread with frosting store in refrigerator

Cream Cheese Frosting

1 cup vegetable oil
3 eggs
1 teaspoon vanilla

Beat 1 pkg (3oz) softened cream cheese with 1/4 cup (1/2 stick) softened butter in a medium sized bowl. Beat in 2 cups sifted confect. sugar with 1/2 teaspoon vanilla ... add 2 teaspoons milk if necessary to make frosting of spreading consistency.