2 c. sugar
1 1/4 canola oil
4 eggs
1 c. crushed pineapple
1 tsp. vanilla
2 c. finely grated carrots, do not pack tight
3/4 c. chopped nuts
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon

FROSTING:

1 (8 oz.) pkg. softened cream cheese
1/2 c. butter
1 lb. powdered sugar
1/2 tsp. vanilla

Cream together sugar and oil. Add eggs one at a time with mixer at high speed. Add undrained pineapple and vanilla. Sift together dry ingredients and add gradually. Fold in nuts and carrots. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. (You may use greased and floured 9 x 13 pan or two 9 inch round pans. Do not overfill. Use excess batter to make wonderful muffins!)

Frosting: Beat all ingredients until fluffy spread over cooled cake.