Debbie's Carrot Cake

2 c Flour, all-purpose

2 c Sugar

1/2 ts Salt

1 ts Baking soda

2 ts Cinnamon, ground

3 Eggs

1 1/2 c Vegetable oil

2 c Carrots, finely grated

1 ts Vanilla extract

1 c Shredded coconut

1 c Nuts, chopped, divided

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.