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Carrot Cake

Pineapple and coconut make this an outstanding cake.

2 cups sifted flour
2 teaspoons baking powder   
1 1/2 teaspoons baking soda   
1 teaspoon salt
2 1/2 teaspoons cinnamon   
2 cups sugar
4 eggs       
1 1/2 cups oil
2 cups finely grated carrots
1/3 cup chopped pecans
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut

Sift together first five ingredients.  Add sugar, eggs, and oil; mix well.  Stir in carrots, pecans, pineapple, and coconut; blend thoroughly.  Pour into three greased and floured 9-inch cake pans.  Bake at 350 degrees for 35-40 minutes.  Cool briefly in pans, then turn onto racks.  Cool completely.

1/4 pound butter or margarine, softened   
1 (8-ounce) package cream cheese, softened
1 1/4 teaspoons vanilla
1 (1-pound) box confectionersí sugar

Combine frosting ingredients.  If frosting is too thick, add small amount of milk.  Spread frosting between layers and on top of cake.  Serves 10.

Contributed by Sunny Side Up (Florida)

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