3 c. sifted flour
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 sm. can crushed pineapple
2 c. raw carrots, grated and loosely packed
3 eggs, beaten
3/4 c. salad oil
2 tsp. vanilla
1 1/2 c. finely chopped nuts

Grease and lightly flour bundt pan. Mix together cake, flour, sugar, cinnamon, baking powder and salt. Drain pineapple, saving syrup. Add pineapple syrup to dry mixture; add eggs, oil and vanilla. Beat for 3 minutes. Stir in pineapple, carrots, and nuts. Bake at 325 degrees for about 1 1/2 hours. Cool 10 minutes in pan before unmolding. Frost with cream cheese icing.

CREAM CHEESE ICING:

2 1/2 c. confectioners' sugar
1 (4 oz.) pkg. soft cream cheese
1/4 c. butter
2 tbsp. milk
2 tbsp. vanilla
1/2 c. chopped nuts

Beat sugar, cream cheese, butter, milk, and vanilla together until smooth. Fold in walnuts. Spread over cooled bundt cake.