This cake makes 3 layers. It's nice to give one-layer away, and have your own 2-layer cake. This cake is so good it won't last long. With that said, here is the recipe.

CARROT CAKE

FOR THE CAKE:
2 cups sifted flour
2 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups finely grated carrots
1 (8 1/2) oz. can crushed pineapple, drained
1/2 cup chopped nuts
3 1/2 oz. flaked coconut
FOR THE CREAM CHEESE FROSTING:
1 (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
1 pound confectioner's sugar
milk (if needed)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.

Sift together flour, cinnamon, baking powder, baking soda, and salt. Add sugar, oil, and eggs; mix well. Then add carrots, pineapple, nuts, and coconut; blend thoroughly. Pour into prepared pans.

Bake at 350 degrees F for 35 to 40 minutes. Cool a few minutes, then turn out on racks and cool completely.

Frost when cool with cream cheese frosting.

TO MAKE THE FROSTING:
Cream together cream cheese, butter, and vanilla. Add confectioner's sugar gradually, beating well. If mixture is too thick to spread, add a little milk.

Bon Appetit!