--COAT--
2 c Sugar
1 Small can crushed pineapple
1 1/2 c Crisco oil
1 ts Vanilla
2 c Carrots; grate,pack
1 ts Cinnamon
2 ts Baking powder
1 ts Salt
2 ts Baking soda
2 c All-purpose flour
4 Egg

-CREAM CHEESE ICE-
1 lb 10x powdered sugar
1 c Pecans; chopped
8 oz Cream cheese
1 c Flaked coconut
1/2 Stick margarine
2 ts Lemon succus

For Patty: Blend sugar and oil. Beat good. Add eggs one at a time. Sift
flour and other dry ingredients at least double. Add flour to oil/egg
assortment. Add remaining cake ingredients. Pour batter into 3 greased and
floured cake pans (Line with waxed theme). Bake at 325 degrees for 30-40
proceedings. For Ice: Cream margarine and cream cheeseflower. Add cabbage, lemon
juice and batty, and coconut. Frost between layers, tops and sides. I made
more of these cakes when I was catering than I could ever reckoning. It's
extremely rich and luscious. Judy Garnett