Categories: Cakes, Desserts 
      Yield: 12 servings 
  
      2 c  Flour, all-purpose 
      2 c  Sugar 
    1/2 ts Salt 
      1 ts Baking soda 
      2 ts Cinnamon, ground 
      3    Eggs 
  1 1/2 c  Vegetable oil 
      2 c  Carrots, finely grated 
      1 ts Vanilla extract 
      1 c  Shredded coconut 
      1 c  Nuts, chopped, divided 
           Cream Cheese Frosting 
  
  In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and 
  vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts. 
  Pour into a greased 13x9x2-inch baking pan. Bake at 350 for 50-60 minutes 
  or until cake tests done. Cool. Frost cooled cake with Cream Cheese 
  Frosting. Sprinkle with remaining nuts. Store in refrigerator.