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Carrot Cake Deluxe

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup shredded coconut
1 cup chopped nuts, divided use

 

Cream Cheese Frosting:
2 (3-ounce each) packages cream cheese, softened
3 cups powdered sugar
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract

1. Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch baking pan; set aside.
2. In a mixing bowl, combine dry ingredients.
3. Add eggs, oil, carrots, and vanilla; beat until well blended. Stir in pineapple, coconut and 1/2 cup nuts.
4. Pour into prepared baking pan. Bake for 50 to 60 minutes or until cake tests done when wooden pick inserted in center comes out clean. Cool.
5. Combine frosting ingredients in a small bowl; mix until well blended. Spread over cooled cake. Sprinkle with remaining 1/2 cup nuts, if desired.

Makes 12 servings.

Note: Toast nuts before sprinkling on top of cake for a marvelously nutty flavor.