Carrot Cake

Carrot Cake Sue Jahns

1 1/2 cup oil (preferably corn)

2 cups sugar

4 eggs

2 cups flour

2 cups carrots (grated fine - about 6 carrots)

2 tsp. baking powder

1 small can crushed pineapple (drained)

1 1/2 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

1 cup coconut

1 cup nuts (big pieces walnuts or pecans)

Blend sugar and oil until creamy. Add eggs - then flour, soda, cinnamon and balance of ingredients. Bake 45 minutes at 350 degrees in a 9 x 13 pan. Frost with cream cheese frosting.

Frosting

1 - 8 oz. pkg. cream cheese

1/4 cup butter

2 tsp. vanilla

3 cups powdered sugar (a little more if needed)

Beat until smooth and fluffy.