Carrot Pineapple Cake I

Ingredients

• 1 teaspoon double-acting baking powder 
• 2 teaspoons baking soda 
• 0.3 cup butter softened
• 8 ounce pineapple crushed drained canned
• 2 cups carrots shredded
• 1 cup coconut or flaked
• 2 cups confectioners' sugar 
• 8 ounce cream cheese 
• 3  eggs 
• 2 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 cup vegetable oil 
• 1 cup walnuts chopped
• 1.8 cups sugar white

Equipment

• frying pan
• oven
• wooden spoon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla.
3. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
4. Pour into 9x13 inch pan.
5. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
6. To make the frosting: Cream the butter and cream cheese until smooth.
7. Add the confectioners sugar and beat until creamy.