2 1/4 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. salt
1 c. salad oil
3 eggs
1 1/2 c. shredded carrot
1 sm. can crushed pineapple with juice
1 tsp. vanilla

CREAM CHEESE FROSTING:

6 oz. cream cheese
2 tbsp. butter
1 1/2 tsp. vanilla
3 c. powdered sugar

CAKE: Mix together flour, sugar, baking powder, soda, salt and cinnamon. Add oil, eggs and beat with mixer. Add carrot, pineapple and vanilla. Beat with mixer 2 minutes. Pour into greased and floured pan (13 x 9 inches or 2 rounds). Bake at 350 degrees for 35 minutes. Cool 10 minutes. Remove from pan, if desired. Frost.

FROSTING: Beat cream cheese, butter, vanilla until creamy. Gradually add powdered sugar, beat until fluffy. Frost cake, sprinkle with chopped walnuts if desired.