Pineapple Carrot Cake

2 cups flour
2 tsp. baking soda
1 1/4 tsp. salt
2 tsp. cinnamon
4 eggs
2 cups sugar
1 cup oil or melted butter
2 cups grated carrots
2 cups crushed pineapple (drained)
1 cup walnuts or fresh coconut
6 servings
Sift together dry ingredients; set aside.
Mix eggs, sugar, and oil, stirring well.
Add carrots, pineapple, and nuts; beat after each addition.
Add sifted ingredients; stir well.
Pour into greased and floured 9X13" pan.
Bake at 350F for 40 minutes.
Frost with whipped-cream icing or cream-cheese icing.