Makes 10 to 12 servings.

2 c. granulated sugar
3 eggs
1 1/2 c. vegetable oil
1 tsp. vanilla
2 c. finely shredded carrots
1 can (8 1/2 oz.) crushed pineapple, undrained
3 1/4 c. cake flour (or 2 3/4 c. all-purpose flour less 2 1/2 tbsp.)
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt
Orange Frosting (recipe follows) or powdered sugar

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan. In large bowl, combine granulated sugar, eggs, oil and vanilla; beat well. Stir in carrots and pineapple. Combine flour, baking powder, cinnamon, soda, nutmeg and salt. Blend into batter. Pour into pan. Bake 60 to 70 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. With long spatula, loosen edges and turn out onto rack to finish cooling. Frost with Orange Frosting or sprinkle with powdered sugar.

ORANGE FROSTING:

2 c. powdered sugar
2 tbsp. butter, softened
1 egg, separated
1/4 tsp. salt
1 to 2 tbsp. grated orange rind
1/2 tsp. grated lemon rind
Orange juice
Pinch salt
Pinch cream of tartar

Cream sugar, butter, egg yolks and salt until fluffy. Stir in orange and lemon rinds; add enough orange juice to make a spreading consistency. Beat egg white and salt and cream of tartar until stiff; fold into mixture.