Carrot Cake

2 cups sugar
3 cups flour
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoon baking soda
1 cup coconut
2 cups raw carrots (shredded)
1 cup nuts (walnuts or pecans coarsely chopped)
1 cup vegetable oil
3 eggs (beaten)
1 (about 7 ounce) can crushed pineapple
2 teaspoons vanilla

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch cake pan.
In a large bowl mix the sugar, flour, cinnamon, salt, baking soda, coconut, carrots and nuts. Mix well. Stir in the oil, eggs, pineapple and vanilla, use a large spoon. Pour into the prepared pan and bake for 35 to 45 minutes or until a toothpick inserted into the middle comes out clean. Cool completely before frosting.

Frosting:
1 (3 ounce) package of cream cheese)
1/3 cup butter or margarine
1 pound of powdered sugar

Blend ingredients then cream well before frosting the cake.