Carrot Cake

Beat together:

3 eggs

2 cups sugar

1 1/2 cup oil

2 teaspoons vanilla

Sift together and add to wet mixture:

2 cups flour

1 teaspoon salt

2 teaspoons cinnamon

2 teaspoons baking soda

Add:

2 cups peeled and grated raw carrots

1 cup (13 ½ oz) crushed pineapple

7 oz coconut (flaked)

1 cup chopped nuts

Pour into greased 9”x13” pan.  Bake at 350° for 45-55 minutes.

Frosting:  6oz cream cheese, ¼ lb butter, 2 1/3 cups powdered sugar.  Blend well.  Vanilla may be added.