Combine dry cake ingredients. Add eggs, oil, carrots and vanilla. Beat until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into greased 13x9x2-inch baking dish. Bake at 350 degrees for 50 minutes. Cool. Frosting: Combine frosting ingredients. Mix well until blended. Frost cake. Sprinkle cake with remaining nuts. Refrigerate.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm