2 c. cake flour
1 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. baking powder
2 1/2 tsp. cinnamon
2 c. sugar
1 1/2 c. Wesson Oil
4 eggs
1 sm. can crushed pineapple, well drained
2 c. grated carrots
1 c. chopped nuts

Sift all dry ingredients together and set aside. Mix oil, sugar and eggs (1 egg at a time). Beat well, add dry ingredients, little at a time, mix well. Add carrots, pineapple and nuts. Mix well. Grease and flour 3 cake pans (9 inch). Bake at 350 degrees for 30 to 35 minutes.

CARROT CAKE FILLING AND FROSTING:

1 1/2 pkgs. cream cheese (8 oz. size)
1 1/2 bx. powdered sugar
1 1/2 sticks butter
2 tbsp. vanilla
2 c. chopped nuts

Cream butter, cream cheese and sugar well. Add vanilla and nuts, mix well. Put between layers and frost outside of entire cake.