3 c. sifted cake flour (I use reg. flour)
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 can (8 3/4 oz.) crushed pineapple
2 c. raw carrots, grated and loosely packed (I use about 4 raw carrots)
3 eggs, beaten
1 1/2 c. salad oil
2 tsp. vanilla
1 1/2 c. finely chopped nuts

Grease and lightly flour BUNDT pan. Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple, saving syrup. Add pineapple syrup to dry mixture; add eggs, oil and vanilla. Beat for 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325 F. for about 1 1/2 hours. (I baked mine at 325 F. for 1 hour.) Cool 10 minutes in pan before unmolding. Frost with Currant- Nut Icing.

CURRANT-NUT ICING:

4 1/2 c. 10X sugar (I use 2 1/2 c.)
1 pkg. (8 oz.) soft cream cheese
1/4 c. butter (I use butter)
2 tbsp. milk
2 tbsp. vanilla
1/4 c. chopped walnuts
1/4 c. currants

Beat sugar, cream cheese, butter, milk and vanilla together until smooth. Fold in walnuts and currants. Spread over cooled BUNDT cake.