Carrot Cake

Cake: 2 cups sifted flour 2 teaspoon. baking powder 1 ½ teaspoon. baking soda 1 teaspoon. salt 2 teaspoon. cinnamon 2 c. sugar 1 ½ c. oil 4 eggs 2 c. finely grated carrots 1 (8 oz) can crushed pineapple, drained 1 c. coconut ½ c. finely chopped nuts (optional) Frosting: 1 package cream cheese, softened ½ c. butter, softened 1 pound powdered sugar 1 teaspoon. vanilla Mix all ingredients together until smooth.

1. Sift first five ingredients together. 2. Add sugar, oil and eggs. Mix well. 3. Blend in carrots, pineapple, nuts and coconut. 4. Bake in greased, layered pans at 350 degrees for 35 minutes. Frost when cool.