Carrot (& Pineapple) Cake*  & Cream Cheese Frosting  2 Cups all purpose flour 2 Cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 Cups finely shredded carrots (4-5) 1 Cup oil 4 eggs 1 recipe Cream Cheese Frosting-your favorite recipe    *For Pineapple-Carrot Cake, prepare as above, except drain one 8-oz can crushed pineapple.  Add drained pineapple and 1/2 cup coconut with the shredded carrot.  (I never have added the coconut to it and it's been fine)    1.  Grease and lightly flour two 9 x 1- 1/2 inch round baking pans or grease one 13x9x2-inch baking pan; set pan aside. 2.  In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon.  Add carrots, oil, and eggs.  Beat with an electric mixer till combined.  Pour batter into the prepared pans. 3.  Bake in a 350? oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or till wooden toothpick comes out clean.  Cool layer cakes on wire racks for 10 minutes.  Remove from pans.  Cool thoroughly on wire racks.  Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.  Frost with Cream Cheese Frosting.  Cover and store in refrigerator.  Makes 12 to 16 servings. ================================================== Cream Cheese Frosting--start to finish 20 minutes  1.  Beat together two 3-oz packages cream cheese, softened; 1/2 cup butter or margarine, softened; and 2 teaspoons vanilla till light and fluffy.  Gradually add 2 cups sifted powdered sugar, beating well.  Gradually beat in 2- 1/2 to 2- 3/4 cups additional sifted powdered sugar to reach spreading consistency.  This frosts tops and sides of two 8-or 9-inch layers (or 13x9 pan).     ~From my old Better Homes and Gardens Cookbook~