3 c. sifted flour
2 c. sugar
2 tbsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
8 3/4 oz. can crushed pineapple
2 c. (loosely packed) raw, grated carrots
3 eggs, beaten
1 1/2 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 soda, baking powder and salt. Drain 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 currant- nut icing.

CURRANT NUT ICING:

4 1/2 c. confectioners sugar
8 oz. pkg. cream cheese, softened
1/4 c. butter
2 tbsp. milk
2 tbsp. vanilla
1/4 c. chopped walnuts
1/4 c. currants

Beat sugar, cream cheese, butter, milk and vanilla together until smooth. Fold in walnuts and currants. Spread over cooled bundt cake. Note: to plump currants, soak in 1/4 cup of water for 5 minutes; drain well.