Carrot Cake with Cream Cheese Frosting

1-1/2 cup oil
2 cup sugar
1 tsp. salt
2 tsp. vanilla
3 eggs
2 cup flour
2 tsp. cinnamon
2 tsp. soda
7 oz. Angel Flake coconut
2 cup carrots, grated
1 cup walnuts, chopped
One 8-oz. can pineapple, undrained and crushed

6 oz. cream cheese
2-1/3 cup powdered sugar
1/4 cup butter
1 tsp. vanilla

Preheat oven to 350F. Mix well oil and sugar. Add eggs one at a time. Mix well. Sift flour, cinnamon and soda and add gradually, mixing well. Add carrots, pineapple and nuts. Mix well. Batter will be thick. Pour into prepared pan. Cool completely and frost.

Soften butter and cream cheese. Mix well. Add powdered sugar. Add vanilla. Mix everything well.

Serves 10-12

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Cajun Country -- New Iberia, Louisiana