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Frosted Carrot Cake

2 cups flour
2 t. baking powder
2 t. ground cinnamon
1½ t. baking soda
1½ t. salt
2 cups sugar
1½ cup oil
4 eggs
2 cups finely grated carrots
1 (8½ oz.) can crushed pineapple, drained
½ cup chopped nuts
1 (3½ oz.) can flaked coconut (optional)

Cream Cheese Icing:

½ cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 t. vanilla
1 (16 oz.) box confectioners' sugar, sifted

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Sift together flour, baking powder, cinnamon, baking soda and salt into large mixing bowl. Add carrots, pineapple, nuts and coconut. Blend thoroughly until moist. Grease 3 (9") round cake pans; line with waxed paper. Divide batter equally among pans. Bake at 350º for 30 to 40 minutes. Cool 10 to 15 minutes in pans. Turn onto wire racks; cool completely. Fill and frost layers with Cream Cheese Icing. Cake will keep covered in refrigerator for two weeks. Cream Cheese Icing: Combine butter, cream cheese and vanilla in small bowl. Cream well. Add sugar gradually, beating until smooth. If mixture is too thick, add small amount of milk to thin.
Yield: approx 12 servings