3 c. sifted cake flour
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 (8 3/4 oz.) can crushed pineapple
2 c. raw carrots, grated & loosely packed
3 eggs, beaten
1 1/2 c. salad oil
2 tsp. vanilla
1 1/2 c. finely chopped nuts

Grease and lightly flour a bundt pan. Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple, saving syrup. Add 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.