2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated raw carrot
1 (8 3/4 oz.) can crushed pineapple, drained
1/2 c. chopped nuts
Cream Cheese Frosting

Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs and mix well. Stir in carrots, drained pineapple and nuts. Turn into three greased and floured 9 inch layer cake pans or a 13x9 inch pan and bake at 350 degrees 35 to 40 minutes, until the top springs back when touched lightly with a finger. Cool a few minutes in pans, then turn out onto wire racks to cool. For layers, spread tops and sides with frosting and stack. Loaf cake may be frosted only on top.

CREAM CHEESE FROSTING:

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

Combine butter, cream cheese and vanilla and beat until well blended. Add sugar gradually, beating vigorously. Add small amount of milk to make spreadable consistency.