Carrot Cake

Ingredients :
two cups all-purpose flour
two cups white sugar
two teaspoons baking soda
one teaspoon salt
1/2 cup unsweetened cocoa powder
four eggs
one teaspoon vanilla extract
one 1/2 cups vegetable oil
two cups grated carrots
one cup crushed pineapple with juice

one (8 ounce) package cream cheese
1/2 cup butter
one pound confectioners' sugar
1/2 cup flaked coconut
one cup chopped walnuts

Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease & flour 9 inch round cake pans.
In a medium bowl, stir together the flour, sugar, baking soda, salt & cocoa, set aside. In another bowl, stir together the eggs, vanilla & oil. Stir in the dry ingredients until they are absorbed. Fold in the carrots & pineapple. Pour the batter evenly between the prepared pans.
Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out tidy. To make the frosting, merge the cream cheese, butter & confectioners sugar in a medium bowl. Beat until smooth, then stir in the coconut & nuts. Frost cake when chilled.