Cupid's Carrot Cake

Cake
2 cups granulated sugar
1-1/2 cups vegetable oil
4 eggs
2 teaspoons baking soda
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup flaked coconut
3 cups grated (about 1 pound) carrots
1 cup chopped walnuts

Cream Cheese Frosting
1 package (8 ounces) cream cheese,
   softened
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar

1. Preheat the oven to 350°F. Coat two 8-inch round cake pans with nonstick cooking spray.
    
2. In a large bowl, with an electric beater, combine the granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, blending until a smooth, thick batter forms. Pour the batter evenly into the cake pans. Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean and the tops are golden. Let cool completely.
    
3. In a large bowl, with an electric beater, make the frosting by combining the cream cheese and butter; mix well. Add the vanilla; mix well. Gradually add the confectioners’ sugar, continuing to mix until well combined.
    
4. Place one cake layer on a serving platter and frost the top of the cake. Place the other layer on top of the frosted layer. Frost the top and sides of the entire cake. Serve immediately, or cover and chill until ready to serve.