Carrot Cake

By Jan & Ruth Snyder

2 cups all-purpose flour
1/2 tsp salt
2 tsp cinnamon
2 cups sugar
1 tsp baking soda

3 eggs
2 cups finely grated carrots
1 cup well-drained crushed pineapple
1 cup chopped pecans, divided
1 1/2 cups vegetable oil
1 tsp vanilla
1 cup shredded coconut

In a mixing bowl, combine dry ingredients.
Add eggs, oil, carrots, and vanilla; beat until combines.
Stir in pineapple, coconut, and 1/2 cup nuts.
Pour into a greased 9" X 13" baking pan.
Bake at 350 for 50 - 60 minutes or until cake tests done.
Cool, and frost with cream cheese frosting.

Frosting:
2 3-oz pkgs cream cheese, softened
6 TBS butter or margarine, softened
3 cups powdered sugar
1 tsp vanilla

Combine all ingredients and mix until well blended.
Frost cooled cake and sprinkle with remaining nuts.
Store in refrigerator.