Carrot Cake

2 cups carrots
2 cups sugar
3 cups flour
1-1/2 cup oil
1-1/2 cups  nuts
1/2 cup coconut
1 can crushed pineapple with juice
3 eggs
2 tsp. soda
1/2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon

Beat eggs until fluffy. Then put everything in the mixer and turn it on. Mix for several minutes until ingredients are blended. Pour cake batter into a large 9"x13" cake pan that has been greased and floured. Bake 40 to 50 minutes at 350 degrees. 

Frosting
4 oz. cream cheese
1/8 lb. butter
3 tsp. vanilla
2 cups nuts
2 to 3 cups powdered sugar

Beat at high speed in mixer until completely smooth and fluffy. Allow cake to cool completely before applying frosting.

This recipe came from Virgene Darrington in my hometown. I served it in France to our dinner guests who had never eaten a carrot cake and they LOVED it!