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