Yummy Carrot Cake

Yummy Carrot Cake
My friend, Esther, gave me this recipe around 1990. It's been my favorite, ever since!

Pre-heat oven to 350 degrees.

Combine with mixer:

1&1/2 cup oil
3 Eggs
2 cups sugar
2 tsp vanilla

Mix, and add to above ingredients:

2&1/4 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt (scant)

Stir in these last four ingredients, by hand:

2 cups carrots,grated
1 cup walnuts or pecans,chopped
1-15 oz. can crushed pineapple, drained
2 cups flaked coconut

Pour into a greased and floured 9x13 inch cake pan (I like to use glass),and bake in pre-heated 350 degree oven,

for approx. 50 minutes. Inserted toothpick should just barely come out clean.
Do not overbake.

Allow to cool completely before frosting.

Cream Cheese Frosting

Combine:
1 stick butter or margerine
6 oz. cream cheese (room temp)
2 tsp. vanilla
1/4 cup milk
3-4 cups powdered sugar

Note:
This is a large batch of frosting, but any left over frosting keeps well in frig.
We personally think this moist wonderful cake is delicious even w/o any frosting.