Carrot Cake
3 eggs
2 cups flour
2 cups sugar
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons cinnamon
1½ cups vegetable oil
2 cups shredded carrots
1 cup chopped walnuts
1 cup coconut
1 cup pineapple (canned)
Mix first seven ingredients, then fold in carrots, walnuts, coconut and pineapple.
Bake in a buttered 9X13 cake pan at 350 degrees for 45 minutes.
Frosting
1 stick butter
8 ounces cream cheese
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon crushed pineapple
Mix all together and frost cooled cake
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