4 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tbsp. plus 1 tsp. ground cinnamon
5 eggs
3 c. sugar
2 c. oil
2 tsp. vanilla
6 c. peeled & finely grated carrots
2 c. crushed, drained pineapple
3 1/2 to 4 1/2 c. chopped walnuts
Cream cheese frosting

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs, then beat in sugar, oil and vanilla until fluffy. Stir in flour mixture, scraping bowl, then stir in carrots, pineapple and 1 1/2 cups nuts.

Pour into 3 greased and floured 9 inch cake pans. Bake at 325 degrees for 45 minutes or until wood pick inserted in center comes out clean. Cool on wire racks.

To frost, set 1 cake layer on serving plate, top side up. Spread with 1/4 of cream cheese frosting. Top with second layer, bottom side up. Spread with 1/2 to 3/4 cup frosting. Top with third layer, bottom side up. Frost sides and top of cake with remaining frosting. Sprinkle top and sides of cake with remaining 2 to 3 cups nuts. Makes 1 (3 layer, 9 inch) cake.

CREAM CHEESE FROSTING:

1 lb. cream cheese, softened
1/2 c. butter, softened
4 to 5 c. powdered sugar
1 tsp. vanilla

Cream together cream cheese and butter in large bowl with mixer until light and fluffy. Add powdered sugar, small amount at a time and beat until well blended. Beat in vanilla.