2 c. plain flour
2 tsp. baking soda
1 tsp. salt
4 eggs
1/2 c. chopped pecans or walnuts
2 c. sugar
2 tsp. ground cinnamon
1 1/2 c. cooking oil (canola)
3 (4 oz.) baby food carrots
1 (8 oz.) crushed pineapple, drained

Combine all the dry ingredients; add oil, eggs and carrots. Mix on low speed until well blended; stir in pineapple and nuts. Pour into 2 greased and floured 9-inch cake pans.

Bake at 350°F for 35 to 40 minutes or until cake tests done. Cool 10 minutes and remove from pans; cool completely on wire racks. Frost with cream cheese.