2Blend sugar, oil, eggs, and vanilla in large bowl with wooden spoon.
3Add flour, cinnamon, baking soda, and salt; mix well.
4Fold in carrots, coconut, pineapple, and nuts.
5Pour into well-greased 9X13 pan, or multiple layer pans, or spoon into foil cupcake liners. Bake about 35-50 minutes at 350°F. Cool 5 minutes in pan before removing onto wire rack(s) to cool completely.
6When cakes are cool and ready to frost, beat cream cheese and butter together until smooth.
7Add vanilla and powdered sugar; beat well.
8Add milk, and continue beating until light and fluffy.
9Frost with Cream Cheese Frosting. Decorate with additional chopped walnuts, if desired.