Carrot Cake

2 cups grated carrots 2 cups flour 1 ½ tsp baking powder 1 ½ tsp baking soda 1 tsp salt 2 tsp ground cinnamon 2 cups sugar

3 (or 4) eggs 1 cup oil 1 tsp vanilla 1 cup coconut 1 cup crushed pineapple, drained ½ - 1 cup chopped nuts

Beat sugar, eggs, oil, and vanilla. Mix together dry ingredients and add. Stir in the carrots, coconut, pineapple and nuts. Pour batter into greased and floured pans.
Bake at 350.        

Tube pan                      9 x 13"                      3 - 8" layers

1 hr. 15 min. 50 min. 25-30 min

     Cream Cheese Frosting

3-4 oz cream cheese
¼ cup butter or margarine
3 cups powdered sugar
½ tsp vanilla

Top with chopped nuts OR 1 cup coconut sautéed in 1 ½ Tbls butter or margarine.

If you prefer, instead of frosting, pour the following glaze over cake while still warm. Do not remove cake from pan for 20 min. after adding glaze.
            3 Tbls butter, melted
            4 Tbls brown sugar
            3 Tbls heavy cream
           ½ tsp. Vanilla
Melt butter with brown sugar, then stir in cream and vanilla.