Carrot Cake

2 c Flour, all-purpose
2 c Sugar
1/2 ts Salt
1 ts Baking soda
2 ts Cinnamon, ground
3 Eggs
1 1/2 c Vegetable oil
2 c Carrots, finely grated
1 ts Vanilla extract
1 c Shredded coconut
1 c Nuts, chopped, divided
Cream Cheese Frosting

In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into a greased 13x9x2-inch baking pan. Bake at 350 for 50-60 minutes or until cake tests done. Cool. Frost cooled cake with Cream Cheese Frosting. Sprinkle with remaining nuts. Store in refrigerator.

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