Carrot Cake with Coconut Frosting
(Doris Bevington)

2 cups white all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups white granulated sugar
1 1/2 cups vegetable oil
4 large eggs
3 cups grated carrots

In a large bowl, combine the dry ingredients.  Add in the oil.  Mix in eggs, one at a time.  Stir in the carrots.  Pour batter into a greased 9x13-inch cake pan and bake at 350 for one hour or until a toothpick inserted comes out clean.  Cool before frosting.

Coconut Frosting
8-oz. cream cheese, softened
1 pound confectioners' sugar
1/2 cup butter, softened
2 teaspoons vanilla
2 cups shredded coconut
1/2 cup pecans, chopped.

In a mixing bowl, mix together the cream cheese, confectioners' sugar, and butter.  Add the vanilla, coconut, and chopped pecans.  Spread evenly on 9x13-inch cake.