1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
2 c. grated carrots
1 c. chopped walnuts
1/2 c. crushed pineapple, drained (1/2 c. for cake, 1/2 c. for middle)
Cream Cheese Frosting

Preheat oven to 350 degrees. Grease and flour 2 round 9" cake pans.

In a large bowl combine all ingredients except frosting; mix well. Pour batter into cake pans.

Bake for 30 to 40 minutes or until a wooden toothpick inserted into center comes out clean. Let cake cool 2 hours before frosting.

Frost 1st layer then add 1/2 cup drained crushed pineapple. Then top layer of cake and frost. Decorate with walnuts.

CREAM CHEESE FROSTING:

1 (6 oz.) cream cheese, room temp.
4 oz. butter, room temp.
1 tsp. vanilla extract
2 c. sifted confectioners' sugar

In a large bowl beat with an electric mixer the cream cheese and butter until soft and smooth on low speed. Then add the vanilla and sugar, change to high speed and beat until smooth texture.