2 c. plain flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 1/2 c. oil
2 c. raw grated carrots
1/2 c. chopped nuts
2 tsp. baking powder
1 tsp. salt
2 c. sugar
4 eggs
1 (8 1/2 oz.) can crushed pineapple, drained

FROSTING:

1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 box 10xxx sugar

Preheat oven to 350 degrees. Sift dry ingredients together; add sugar, oil and eggs; mix well. Add carrots, pineapple and nuts. Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 35 to 40 minutes or until done. Cool and frost with Cream Cheese Frosting.

Cream butter, cream cheese and vanilla. Beat in powdered sugar. Spread frosting over cooled cake layers, sides and top. Cake is very moist and will keep well for several days.