I do have the book - and here's the recipe - but I have not made it. Enjoy!

BAKER'S CHOICE CARROT CAKE
From: FOR GOODNESS TASTE - Junior League of Rochester, NY

3 cups flour
2-3/4 cups sugar
1 teaspoon salt
1 tablespoon baking soda
2-1/2 teaspoons cinnamon
1/2 cup unsalted butter, melted
4 large eggs
1 cup vegetable oil
1 tablespoon vanilla
2 cups chopped walnuts or pecans
1 cup shredded coconut
1-1/2 cups carrots, steamed, mashed
1 cup crushed pineapple, drained

ICING:
2 packages (8 oz each) cream cheese, softened
2/3 cup butter, softened
6 cups confectioners' sugar
2-1/2 teaspoons vanilla
Rind of 1 lemon, finely grated
Juice of 1 lemon, strained

Sift flour, sugar, salt, baking soda and cinnamon together into large bowl.

Add butter, eggs, oil and vanilla. Beat well.

Stir in nuts, coconut, carrots and pineapple.

Divide batter among 3 well-oiled 9-inch pans.

Bake 35 minutes or until edges pull slightly away from pan. Cool.

For Icing: Beat cream cheese and butter together. Add confectioners' sugar, vanilla, lemon rind and juice. Beat 5 minutes.

Chill 30 minutes or until of spreading considtency.

use to frost between cake layers, as well as top and sides.

Temperature: 350 degrees F
time: 35 minutes
20 to 25 servings