1 (8 3/4 oz.) can crushed pineapple
3 eggs
1 1/2 c. vegetable oil
2 tsp. vanilla
3 c. sifted cake flour
2 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. salt
1 tsp. baking powder
2 c. grated carrots
1 1/2 c. walnuts, chopped

CREAMED CHEESE ICING:

1 (8 oz.) soft cream cheese
2 tbsp. butter
1 tbsp. vanilla
1 tbsp. orange juice
1/8 tsp. cinnamon
1 1/4 c. powdered sugar

Heat oven to 325 degrees. Drain pineapple into large bowl; set aside. Add eggs, oil, and vanilla to liquid. Beat until mixed; add flour, sugar, soda, cinnamon, salt, and baking powder. Beat on medium speed for 3 minutes.

Stir in pineapple, carrots, and nuts. Pour into floured 10-inch bundt pan. Bake about 1 hour and 20 minutes or until wooden pick comes out clean. Cool on wire rack for 30 minutes. Remove from pan and cool completely.

Combine cream cheese frosting ingredients until smooth. Spoon over cake; sprinkle with nuts.