Debbie's Carrot Cake

cakes, desserts

2 cup flour, all-purpose
2 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoon cinnamon, ground
3 eggs
1 1/2 cup vegetable oil
2 cup carrots, finely grated
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup nuts, chopped, divided
1 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.