1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) vanilla instant pudding & pie filling
4 lg. eggs
1/4 c. oil
3 c. grated carrots
1 can (8 oz.) crushed pineapple in juice, drained
1/2 c. chopped nuts, optional
1 tsp. cinnamon
1/2 tsp. salt
1/3 c. flour

Combine cake mix, pudding mix, eggs, oil, carrots, pineapple, nuts, cinnamon, salt and flour in a large mixing bowl. Blend; then beat at medium speed of electric mixer for 4 minutes.

Pour into greased and floured 10 inch fluted tube pan. Bake at 375 degrees for 50-55 minutes or until cake tester inserted in center comes out clean and begins to pull away from sides of pan. Do not underbake. Cool in pan for 15 minutes then remove from pan and finish cooling on rack. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese, softened
1 tbsp. soft butter
1 tsp. vanilla extract
2 c. sifted powdered sugar

Combine cream cheese, butter and vanilla in small bowl. Mix with electric mixer at low speed. Beat until smooth and fluffy. Gradually add sugar and continue beating at medium speed until fluffy. (I make 1 1/4 of this recipe for this cake.)