2 c. flour
1 tbsp. baking powder
1 1/2 tsp. baking soda
2 c. sugar
4 eggs
3/4 c. chopped nuts
1 tsp. cinnamon
1 1/2 c. corn oil (may not substitute)
8 oz. can crushed pineapple
2 c. shredded raw carrots

Preheat oven to 350 degrees. Grease and flour pan(s). Sift dry ingredients together. Mix oil and eggs, then add dry ingredients a little at a time, mixing well after addition. Add carrots, pineapple and nuts. Bake at 350 degrees for 30-35 minutes if using three 8 inch square pans, or 35-40 minutes if using one 9 x 13 inch pan.

ICING:

8 oz. cream cheese, softened
1 stick butter, softened
1 lb. box confectioner's sugar
2 tsp. vanilla
2 c. chopped walnuts

Mix well all ingredients except nuts. If using 8 inch pans, layer the cake with icing between layers. If using 9 x 13 inch pan, simply ice the tops and sides. Use nuts to decorate tops and sides by sprinkling on. MUST be refrigerated.