Cake: 1/2 c Cocoa

2 c Flour

2 c Sugar

2 ts Baking soda

4 Eggs

1 ts Vanilla

1 1/2 c Vegetable oil

2 c Grated carrots

1 c Undrained crushed pineapple

Icing: 8 oz Cream cheese

1 Butter

1 Powdered sugar

1/2 c Coconut

1 c Chopped nuts

Preheat oven to 350. Combine cocoa, flour, sugar, baking soda, and salt. In a separate bowl, mix together eggs, vanilla, and oil. Add egg mixture to cocoa mixture and mix well. Stir in carrots and pineapple and Pour into three 9 inch round greased cake pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool cake. Icing: combine cream cheese, butter, and powdered sugar and beat well. Fold in coconut and nuts. Spread on carrot cake and refrigerate until ready to serve. THE DESSERT SHOW SHOW#DS3040 -----