2 cups sifted flour 2 tsp. baking powder

1 ½ tsp. baking soda 1 ½ tsp. salt

2 tsp. ground cinnamon 2 c. sugar

1 ½ cups salad oil 4 eggs

2 cups finely grated raw carrots 1 20 ounce can of crushed pineapple

½ cup chopped nuts 1 3 ½ ounce can coconut (optional)

Sift dry ingredients together. Whip oil, eggs, and sugar, and add to dry ingredients. Drain the pineapple, saving liquid in case you need some for the frosting. Scoop out two-thirds of the pineapple and add to cake batter. Save remaining pineapple for the frosting. Add grated carrots. (I use the food processor) Bake in a 9x13 greased pan at 350 degrees for about 40 minutes or until cake tester comes out clean.

Frosting

½ cup butter 1 8oz. package of cream cheese

1 tsp. vanilla 1 pound sifted confectioners sugar

remaining pineapple.

Mix together until creamy. If the frosting is stiff, just add some pineapple juice, only about a teaspoon at a time, until you have the consistency you want. Spread the frosting on the warm cake.

This cake freezes beautifully if tightly covered, and will stay in the fridge, tightly covered for two weeks. You can easily double the recipe to make a large cake. I get the pans at Ocean State. They look like giant lasagna pans.