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 can (8 3/4 oz.) crushed pineapple
2 c. raw carrots (grated and 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 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. sugar 1 pkg. (8 oz.) cream cheese 1/4 c. butter 2 tbsp. milk 2 tbsp. vanilla 1/4 c. walnuts & currants

Beat until smooth, folding in nuts and currants. Cover cake.