2 cups all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. nutmeg
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup vegetable oil
1 tsp. vanilla
2 cups grated carrots
1 cup drained crushed pineapple
1/2 cup chopped pecans or walnuts

Preheat oven to 350°F. Grease and flour a 9x13-inch pan. In a large bowl mix flour, baking powder, cinnamon, baking soda, salt and nutmeg.

In a small bowl beat sugars, eggs, oil and vanilla til smooth. Pour over flour mixture and stir until moisture is mixed. Stir in carrots, pineapple and nuts. Spread in prepared pan.

Bake at 350°F for 40 minutes.

CREAM CHEESE ICING:

1 (8 oz.) pkg. cream cheese
4 tbsp. (1/2 stick) butter, softened
1/2 tsp. vanilla
1 cup confectioners' sugar

In bowl beat cream cheese with butter until soft. Stir in vanilla. Beat in confectioners' sugar until smooth. Spread over cooled cake and refrigerate before serving.

Submitted by: Kathy Wright