2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3 lg. eggs, room temp.
2 c. sugar
1 1/4 c. oil
1 can (13 1/4 oz.) crushed pineapple, drained
1 1/2 c. reserved juice from pineapples & water to equal
2 c. grated carrots
3/4 c. chopped walnuts
1 (3 oz.) pkg. cream cheese
2 tbsp. soft butter
2 tbsp. milk
1 lb. confectioners' sugar
1 tsp. vanilla

Sift first 5 dry ingredients. Mix eggs, sugar and oil. Beat well until creamy and fluffy. Add dry ingredients, mix well. Beat 2 minutes. Fold in nuts, carrots, and pineapple. Pour into greased and floured 13 x 9 x 2 inch pan or 2 loaf pans. Next cream the cream cheese, butter, milk and vanilla. Add confectioners' sugar gradually, if too stiff, add drops of milk. Frost cake when cake is done.