Carrot Cake II

2 cups sifted flour 2 teaspoons baking powder 1 1/2 teaspoons
baking soda 1 teaspoon salt 2 1/2 teaspoons cinnamon

4 large eggs 1 1/2 cups oil 2 cups sugar 2 3/4 cups coarsely
grated carrots 1 8 oz can crushed pineapple (drained) 3/4 cup
chopped walnuts or pecans 1 cup shredded sweetened coconut

 Sift together flour, baking powder, soda, salt, and cinnamon.
In a large bowl, mix sugar, oil, and eggs. Add flour mixture a
little at a time, mixing well after each addition. Add carrots,
pineapple, nuts, and coconut and blend thoroughly. Turn into
either: -- 3 greased and floured cake pans -- 1 9x12 greased and
floured cake pan (deep) 

 Bake at 350 for 35-40 minutes. If removing cake from pan, let
cool for about ten minutes before removal. Cool completely.
Frost w/cream cheese frosting. Carrot cake will keep well in
refrigerator for at least a week.

Cream Cheese Frosting

1/2 cup butter or margarine 1 8 oz package cream cheese 1 1/2
tsp vanilla 1 1 pound package confectioner's sugar (start
w/about 1/2 pound and add to taste - 1 lb may be too sweet)

Soften butter and cream cheese. Cream together with vanilla.
Sift in confectioner's sugar and blend well. If too thick, add
one teaspoon of milk to thin frosting.