2 c. flour
2 tsp. baking soda
2 tsp. baking powder
3 heaping tbsp. crushed pineapple
2 c. grated carrots, well packed
1 c. dark brown sugar
1 1/2 c. vegetable oil
4 eggs, well beaten
2 1/2 tsp. cinnamon
3/4 tsp. salt

Stir dry ingredients together. Beat the sugar and oil together at medium speed for 2 minutes. At low speed beat in dry ingredients in four additions, alternating with eggs. Then beat in pineapple and carrots and beat for another 3 to 4 minutes. Pour into 2 (8-inch) pans and bake at 350 degrees for 45 minutes to an hour. Cool for 20 to 30 minutes before removing form pans. Ice when completely cool.

FROSTING:

With mixer, blend 1 stick butter, 1 package (8 ounces) cream cheese, 1 pound box powdered sugar, 2 teaspoons vanilla and 1 cup of chopped nuts of your choice.