Ingredients:

2 cups sugar
2 cups flour
2 tsp cinnamon
2 tsp. baking soda
4 eggs, beaten
1 (8 oz.) can crushed pineapple (with juice)
1 1/4 cups oil
2 tsp. vanilla
1 tsp. salt
3 cups carrots, grated
1 cup pecans, chopped
1 cup flaked coconut

Directions:

Preheat the oven to 350 degrees F.

Sift the sugar, flour, cinnamon, baking soda and salt into
a bowl.

In a larger bowl, mix the eggs, crushed pineapple, oil,
vanilla, coconut, carrots, and pecans. Add the dry
ingredients to the liquid mixture.

Bake in a well-greased and floured 9" * 13" inch pan for 40
minutes or until toothpick comes out clean. Let cool for 1
hour.

Icing for Carrot Cake

6 oz. cream cheese softened
3 1/2 cups powdered sugar
1/2 cup butter
1 tsp. lemon juice
dash of salt

With a mixer, cream together the cream cheese and butter.
Add the salt and lemon juice. Slowly add in the powdered
sugar. Mix until smooth. Spread on the cake after it has
cooled.
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