Nutty Coconut Carrot Cake

This is an antique recipe.  It came from Kirby's mother who would be about 90 right now if she was still with us.  The recipe I have only lists the ingredients, oven temperature and cooking time.  This time as I made it, I wrote down the method - as I believe it to be.  So, following is what I came up with.  If you think the method should be different, by all means feel free to change it.  By the way - this cake is to die for; rich, moist, heavy and delicious! (I know my picture is a little funky but it was Kirby's birthday cake and had a red decorators frosting on it and I forgot to get a picture until the cake was almost gone!)

2 C. sugar
1 C. oil
3 eggs
8 oz can crushed pineapple (undrained)
2 C. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 C. chopped walnuts
2 C. grated carrots
1 C. coconut
2 tsp. vanilla

1. With a mixer, cream the oil and sugar for about 2 minutes.  Add the eggs and beat for 2 more minutes. Add the pineapple and mix with a spoon.
2. In another bowl combine the flour, salt, cinnamon and baking soda.  Add the chopped nuts.
3. Pour the flour mixture into the oil/sugar mixture and mix to combine making sure the flour is all mixed in.
4. Now add the coconut and the grated carrots.
5. Pour into a greased and floured 9x13 inch pan and bake at 350 degrees for 50-60 minutes.

ICING

Now you need to top the cake with this frosting which had some instructions with it.

Combine 1/2 C. butter , 8 oz cream cheese, 1 tsp. vanilla and cream well.  Gradually add 1 lb. powdered sugar, beating well.  If too thick, add a small amount of milk.