Carrot Cake

Cake

4 eggs
2 cups sugar 1 1/2 cups sugar (the original Silver Palate has 1 1/2 cups oil & 3 cups sugar)
1 cup mild flavored vegetable oil (like Crisco)
3 cups flour
1 TBLS baking soda
1 tsp salt
1 1/3 cups grated carrot
1 1/2 cups coconut
1 1/2 cups walnuts
3/4 cup drained canned pineapple

Preheat the oven to 350 degrees. Place the grated carrots in a saucepan with water to cover, and bring to a boil. Cook for a minute or two, then drain. Grease a 13 x 9 x 2 inch pan, or two 9 inch round cake pans (or use release agent spray, e.g. Pam, etc.) Break the eggs into a large mixing bowl, and beat in the sugar and oil. Mix in the flour, salt, and soda. Add the carrots, coconut, walnuts, and pineapple and mix well. Pour into the prepared pan(s) and bake until it tests done, about 40 minutes. Cool and frost.

1 8 oz. package of cream cheese (OK to use reduced fat; I have not experimented with fat-free, but I don't recommend it)
6 TBLS butter, softened
3-4 cups powdered sugar
1 tsp. vanilla
juice of 1/2 lemon

Combine cream cheese, butter, 3 cups of sugar, vanilla, and lemon juice and beat until creamy. Add extra sugar if it seems too runny to frost well.