4 eggs
2 cups sugar
3 cups finely shredded carrots
1 8 oz. package cream cheese, softened
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 8 oz. can crushed pineapple, drained
1 cup chopped walnuts

Fluffy Frosting:

1/4 cup all-purpose flour
3/4 cup milk
3/4 cup butter softened
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped walnuts

Beat eggs and sugar. Add Carrots, cream cheese and oil. Beat until smooth. Add dry ingredients; mix well. Stir in pineapple and nuts. Pour into a greased 13 X 9 X 2 inch baking pan.

Bake at 350 for 55 - 60 minutes or until cake tests done. Cool.

In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. Cream butter, sugar, and salt. Gradually add chilled flour mixture. Beat until fluffy, about 5 minutes. Add vanilla and sugar, beat well. Frost cake. Sprinkle with nuts.