Cake:

1 1/2 cup oil
2 cup sugar
5 eggs
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
2 cups grated carrots
1 cup crushed pineapple, drained
1/2 cup nuts, your choice, chopped

Beat oil and sugar in large mixing bowl. Add eggs one at a time, beating well after each addition. Sift in dry ingredients. Add vanilla, carrots, pineapple and nuts. Line 14 x 10 pan with waxed paper (or cake WILL stick and come apart).

Bake at 350°F for one hour or until done. Cool completely.

Frosting:

8 oz cream cheese, softened (Philadelphia is best)
1 cup butter, softened - not butter
2 tsp vanilla
4 cup powdered sugar

Beat together until fluffy. Swirl over cooled cake.