2 c. sugar
1 1/2 c. oil
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 eggs
1 tsp. vanilla
2 c. grated carrots
1 c. crushed pineapple, drained, reserve juice
1 c. chopped walnuts

In a large bowl thoroughly combine sugar and oil; set aside. Sift together flour, soda, salt, and cinnamon. Stir half the dry ingredients into sugar mixture, blending well. Mix in remaining dry ingredients alternately with eggs, one at a time, beating well after each addition. Add vanilla; stir in carrots and crushed pineapple. Blend well. Stir in nuts.

Pour into lightly oiled 10-inch Bundt pan. Bake at 350 degrees for 45-50 minutes or until cake tests done.

Heat pineapple juice and pour heated juice over hot cake. Cool and frost.

ICING:

1/2 c. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar

Mix together and spread on cake.