2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
2 c. sugar
1 1/2 c. oil
2 c. grated raw carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1/2 c. nuts

Sift together flour, baking powder, salt, baking soda and cinnamon. Beat eggs and add sugar. Let stand until sugar dissolves, about 10 minute. Stir in oil, carrots, drained pineapple, and nuts.

Turn into 3 greased and floured 9 inch round cake pans or a 13 x 9 inch pan and bake at 350 degrees 35 to 40 minutes for layers and about 55 minutes for sheet cake, or until cake springs back when lightly touched.

Cool in pans about 10 minutes, then turn onto wire racks to cool completely. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.

FROSTING:

1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
1 lb. powdered sugar (confectioners' 10 x), sifted

Combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add sugar gradually, beating vigorously. Thin with milk if necessary.