My Dad’s cookbook was awesome. He was a chef in all by profession

CARROT PINEAPPLE CAKE

2 CUPS FLOUR

2 TSP BAKING SODA

1 TSP BAKING POWDER

1 TSP SALT

2 TSP GROUND CINNAMON

1 3/4 CUPS WHITE SUGAR

1 CUP VEGETABLE OIL

3 EGGS

1 TSP VANILLA

2 CUPS SHREDDED CARROTS

1 CUP FLAKED COCONUT

1 CUP CHOPPED WALNUTS

1 (8 OUNCE) CAN OF CRUSHED PINEAPPLE DRAINED

1 8 OUNCE PACKAGE CREAM CHEESE

1/4 CUP BUTTER SOFTENED

2 CUPS POWDERED SUGAR

PREHEAT THE OVEN TO 350 DEGREES. GREASE AND FLOUR A 9X13 INCH PAN. MIX FLOUR, BAKING POWDER, BAKING SODA, SALT AND CINNAMON. MAKE A WELL IN THE CENTER AND ADD SUGAR, OIL, EGGS AND VANILLA. MIX WITH A WOODEN SPOON UNTIL SMOOTH. STIR IN CARROTS, COCONUT, WALNUTS AND PINEAPPLE. POUR INTO 9X13 INCH PAN. BAKE AT 350 DEGREES FOR ABOUT 45 MINUTES. DON’T PANIC, THE CENTER WILL SINK A LITTLE. ALLOW TO COOL. TO MAKE FROSTING, CREAM TOGETHER THE BUTTER AND CREAM CHEESE UNTIL SMOOTH. ADD POWDERED SUGAR AND BEAT UNTIL CREAMY.