14 Carrot Cake With Cream Cheese Frosting

2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. raw carrots, grated
8 3/4 oz. crushed pineapple, drained
1/2 c. nuts
1 c. margarine
8 oz. cream cheese, softened
1 lb. confectioners sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Mix together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, nuts and turn into a 13 x 9 inch pan. Bake 35 to 50 minutes or until it springs back when touched lightly. Let cool. Gradually add sugar. Add vanilla. Spread on a completely cooled cake.

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