Carrot Cake

2 cups flour 
2 cups sugar
1 cup oil 
2 tsp. soda
1/2 tsp. salt 
2 tsp. cinnamon
3 tsp vanilla 
3 eggs
1 cup coconut 
1 1/3 cup shredded carrots
1 cup chopped walnuts 
1 small can crushed pineapple, partially drained

Mix eggs, oil, vanilla and sugar in large mixing bowl. Beat well. Fold in flour, soda, salt and cinnamon. Stir well. Fold in carrots, walnuts, coconut and pineapple. Stir until well blended. Pour into a 13x9 well greased and floured cake pan and bake at 350' for 1 hour or until pick inserted comes out clean. Frost with cream cheese frosting.

Cream Cheese Frosting:
Beat 6oz cream cheese with 3 Tbs. butter, 1 tsp. vanilla, 2 tsp. fresh lemon juice until fluffy, add 3 cups powdered sugar and beat well. Spread on cake and refrigerate.