3 c. flour
4 eggs
2 c. sugar
1/2 tsp. nutmeg
1 tbsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 c. chopped walnuts
1/2 c. Canola oil
1 (16 oz.) can crushed pineapple
2 c. grated carrots

1 (3 oz.) pkg. low fat cream cheese
4 tbsp. softened butter
1 tsp. vanilla
2 1/2 c. powdered sugar
Dash of salt

Combine all dry ingredients. Then add remaining ingredients. Grease your bundt pan. Pour ingredients in bundt pan and bake mixture for 60-75 minutes at 350 degrees. Do not forget to preheat oven. Serving size: 10.

Cream cheese frosting; Cream the cream cheese, butter, vanilla and salt. Gradually add powdered sugar and blend well. Apply icing to the cooled carrot cake and serve. The taste is superb.