2 c. sifted flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/2 c. salad oil
4 eggs
2 c. finely grated carrots
1 (8 1/2 oz.) drained crushed pineapple
1/2 c. chopped nuts
Cream cheese frosting

Sift dry ingredients; add sugar, oil and eggs; beat well. Then fold in the carrots, pineapple and chopped nuts. Pour mixture into 3 greased and floured 9 inch cake pans and bake at 350 degrees for 35-40 minutes. Put layers together with cream cheese frosting. This cake will keep up to 2 weeks in the refrigerator, if covered.