1/2 c. chopped walnuts
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 c. corn oil
3/4 c. buttermilk
2 c. sugar
23 tsp. vanilla extract
3/4 c. canned crushed pineapple, packed in natural juice, drained
4 sm. carrots, peeled & grated (2 c.)

FROSTING:

1 c. part skim ricotta cheese
3 tbsp. plain non-fat yogurt
3 tbsp. sugar
1 tsp. vanilla extract

Place chopped nuts in a preheated oven, 350 degrees, 8 to 10 minutes. Watch carefully, as they burn easily. Set aside, leaving oven at 350 degrees.

Sift flour, baking soda, cinnamon and salt together and set aside.

Beat eggs in a large bowl. Add oil, buttermilk, sugar and vanilla and mix well. Add flour mixture, pineapple, carrots and walnuts and stir well. Pour into a 9"x13" baking pan that has been sprayed with a non-stick vegetable coating and bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool before frosting.