1 cup walnuts, chopped (I omitted this because Matthew may have a nut allergy)
1 (8 oz.) can crushed pineapple, drained
For Frosting:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
Directions:
Mix flour, baking soda, baking powder, salt and cinnamon.
Make a well in the middle.
Mix sugar, vegetable oil, eggs, and vanilla together. This mixture will be very thick.
Add sugar mixture to flour mixture and mix well.
Add carrots, coconut, walnuts and pineapple; stir. Pour into a greased, floured 9x13" pan and bake at 350 for 45 minutes. Supposedly the center may sink a little, but I didn't see that. Let cool.
While it's cooling, cream the butter and cream cheese until smooth.