2 c. flour (plus 1/4 c. at high altitude)
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated carrots
1 c. nuts
1 c. crushed pineapple, drained

Sift dry ingredients. Add sugar and oil. Add eggs one at a time. Add remaining ingredients. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35-45 minutes until pick comes out clean.

CREAM CHEESE ICING:

1/2 stick butter
8 oz. cream cheese, room temperature
2 tsp. vanilla
1 c. powdered sugar

Mix together and spread on cooled carrot cake.