Lots of Good Carrot Cake

6 cups flour, unsifted (can use 4 cups regular
    flour and 2 cups whole wheat)
5 cups granulated sugar
6 teaspoons baking soda
6 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon salt
5 large jars baby food carrots
2 2/3 cups vegetable oil
8 eggs
1 tablespoon vanilla extract
2 (1 pound 4 ounce) cans crushed pineapple, drained
2 2/3 cups coconut or 1 (7 ounce) package
2 cups chopped nuts

Heat oven to 350 degrees F. Grease and flour 7 (7 3/8 x 3 5/8-inch) loaf pans and 1 (9 5/8 x 5 1/2-inch) loaf pan or 3 (9 x 13-inch pans).

In large 8-quart pan mix well flour, sugar, baking soda, spices and salt. Add carrots, oil, eggs and vanilla extract. Mix thoroughly. Stir in drained pineapple, coconut and nuts. Pour into prepared pans. Fill loaf pans 2/3 full and bake at 350 degrees about 35 minutes or until a wooden pick inserted in center comes out clean.

These cakes keep very well in freezer. Top with Cream Cheese Frosting.

Cream Cheese Frosting:
3 ounces cream cheese, softened
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
2 cups confectioners sugar

Cream together cream cheese and butter, then stir in vanilla extract. Mix in sugar until smooth and of spreading consistency.