2 c. sugar
1 c. salad oil
4 eggs
1 tsp. vanilla
2 c. all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
2 c. lightly packed shredded carrots
1 (8 oz.) can crushed pineapple, well drained
1/2 c. chopped walnuts
Cream Cheese Frosting

Preheat oven to 350 degrees. Grease and flour-dust a 9 x 13 inch baking pan or a 10 inch bundt pan; set aside. In a medium size bowl, stir in sugar and oil. Beat in eggs one at a time, then stir in vanilla. Stir in flour, baking powder, cinnamon, and baking soda. Add carrots, pineapple, and nuts; stir just to blend.

Pour batter into prepared pan. Bake for 45 minutes if using rectangular pan; 55 minutes if using bundt pan, or until a wooden pick inserted in center comes out clean and cake starts to pull away from sides of pan. Place pan on wire rack to cool. If using bundt pan, let cake cool in pan for 15 minutes, then turn out of pan and finish cooking on wire rack. Let cake cool completely before frosting. Makes 12-15 servings.

FROSTING: In a small bowl, blend until smooth 2 packages (3 ounces each) cream cheese, softened, 6 tablespoons butter, softened, 1 teaspoon grated orange peel; optional, 1 teaspoon vanilla and 2 cup sifted powdered sugar. Makes enough frosting for a 9 x 13 inch cake.