4 large eggs
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 (8 oz.) can crushed pineapple in juice, drained
2 cups (packed) peeled and shredded carrots
1/2 cup chopped nuts

Preheat oven to 350°F.

Place eggs and oil in mixing bowl and blend well. Sift together flour, baking soda, baking powder, salt, cinnamon and sugar. Add to egg mixture and blend thoroughly. Add pineapple, carrots and nuts. Mix well. Pour into greased 13x9-inch pan.

Bake at 350°F for 35 to 40 minutes.

Allow to cool. Frost when cooled.

FROSTING:

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

Cream together butter, cream cheese and vanilla. Add sugar and beat well.

Frost cake and refrigerate for two days before serving.

Submitted by: BEV