Carrot Cake - The BEST Cake I have ever made

I found this recipe on RecipeZaar and made just a couple changes. It turned out amazing and then it got better every day. Here it is:

1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup crisco oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup flaked coconut
1/4 cup chopped walnuts
1 (20 ounce) can crushed pineapple, juice pressed out - only used 3/4 of total
FROSTING
1 (8 ounce) package cream cheese, slightly softened
1/4 cup butter, softened
1 1/4 cup powdered sugar

Directions
1) Preheat oven to 350 degrees F (175 degrees C). Grease AND flour a pie pan and loaf pan.
2) Mix flour, baking soda, baking powder, salt and cinnamon; make well in center.
3) In another bowl, beat eggs with fork, mix in oil and vanilla, then add sugar and blend well.
Mix with wooden spoon or spatula until smooth.
4) Slowly mix in the wet contents with the flour until incorporated.
5) Stir in carrots, coconut, walnuts and pineapple. Pour into pie and loaf pan and bake for about
40 minutes. Don't panic, the centre will sink a little.
6) While baking, make frosting: Cream the butter and cream cheese until smooth (used mini food chopper with mixing attachment); add the sugar and mix until creamy.
7) Let cake cool once cooked then ice the cake.

Next time, I could try it all in one 13 x 9 pan and bake for 45 minutes as per original recipe. However, made this way..it was a hit!