2 c. sugar
2 tsp. baking powder
2 c. plain flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 1/2 c. oil
4 eggs
2 c. grated raw carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1/2 c. chopped nuts

Sift together dry ingredients. Add sugar, oil and eggs; mix well. Add carrots, pineapple and nuts. Turn mixture out into three greased and floured 9" cake pans. Bake at 350 degree for 35 to 40 minutes. Cool and frost.

CREAM CHEESE FROSTING:

1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 box powdered sugar

Cream butter, cream cheese and vanilla. Beat in powdered sugar. Spread frosting on layers. Cake is very moist and will keep for several days.