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

CREAM CHEESE FROSTING:

1/2 c. softened butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar

Mix first 5 ingredients in large bowl. Add sugar, oil and egg; mix well. Add carrots, pineapple and nuts. Pour into 9 x 13 inch greased and floured pan. Cool in pan for a few minutes and turn onto rack. Beat butter and cream cheese. Add vanilla and confectioners' sugar. Mix well. Frost cake. Iced cake should be refrigerated.