Helen Hengeveld of Blair, Nebraska would bring this cake to art class as a special treat for her fellow classmates when I going to Dana College (mid. 1980's).  She, and her husband, (retired chemistry Professor Frank Hengeveld), kept very active at Dana, with classes, concerts, and bringing special treats like Carrot Cake.
 

2 cups flour
2 teaspoons baking powder
1½ teaspoon baking soda
½ teaspoon salt
2  teaspoons cinnamon
1½ cup sugar
4 eggs
1 teaspoon vanilla
1½ cup salad oil
2 cups grated carrots
8 ounce crushed pineapple, not drained
½ cup shredded coconut
½ cup nuts

Mix flour, baking power, soda, salt, cinnamon and sugar together in a large mixing bowl.  In another bowl, beat eggs until fluffy, add salad oil, carrots, pineapple, coconut and nuts; then add to dry ingredients and mix.  Pour into a greased 13 x 9 x 2-inch baking pan.  Bake at 350°F for 40 minutes or until cake tests done.  Cool.

Frosting

1/2 cup      butter
8 ounces     cream cheese
1 teaspoon   vanilla
1 pound      powdered sugar
a little milk

Combine frosting ingredients in a small bowl; mix until well blended.  Frost cooled cake.  Sprinkle with remaining nuts.  Store in refrigerator.

Note:  These cakes freeze nicely unfrosted.