JUDY'S CARROT CAKE

CAKE:

2 C flour

2 C sugar

1 t cinnamon

2 t baking soda

4 eggs

1 1/2 C vegetable oil

3 C shredded carrots

1 C coconut

1 small can crushed, un-drained pineapple

1 C chopped pecans

Pre-heat oven to 350 degrees. Butter and flour three nine inch circle pans. Mix flour, sugar, cinnamon and baking soda. Beat in eggs one at a time and slowly add oil. Mix in carrots, coconut, pineapple and pecans until well blended. Pour equally into the three pans and bake for 30-35 minutes. Allow to cool before icing.

ICING:

8 oz cream cheese

1/2 C butter

1 lb powdered sugar
1 t vanilla

Mix cream cheese, butter and sugar until blended. Spread over cooled cake and sprinkle with nuts.