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
2 c. grated carrots
8 1/2 oz. can crushed pineapple
1/2 c. chopped nuts

Sift together dry ingredients. In another bowl, mix together sugar, oil, eggs. Add dry ingredients and mix well. Stir in grated carrots, drained pineapple and nuts (saving a few of the nuts to sprinkle on frosting). Pour mixture into a greased and floured 9x13 pan. Bake at 325 degrees for 1 hour.

ICING:

1/2 c. butter
8 oz. cream cheese
1 tsp. vanilla
1 lb. confectioners' sugar
Leftover chopped nuts

Mix everything together until creamy. Add a little milk if frosting is too thick. (I sometimes like to add a dash of lemon juice to the frosting). After cake has cooled and is frosted, sprinkle the extra nuts over the top.