Ingredients

2 C. sugar
4 eggs
1 1/2 C. oil
2 C. flour; sifted
2 tsp. baking powder
1 1/2 tsp. baking soda
3 tsp. cinnamon
Pinch salt
2 C. grated carrots; finely grate
3/4 C. crushed pineapple; drained
1/2 C. chopped walnuts
Frosting
8 ounce package cream cheese; soften
1 margarine; softened
4 C. powdered sugar
2 tsp. vanilla

Cooking Instructions

Combine sugar, eggs and oil; sift flour, baking powder, baking soda, cinnamon and salt together; Add dry ingredients to sugar-egg mixture, and beat well. Add carrots, pineapple and walnuts. Mix well. Pour batter into 3 well greased 9 inch cake pans (using about 1- 1/2 C. batter in each). Bake at 350 for 20-25 minutes. Remove cakes from pans and cool on racks. Cream together the cream cheese and margarine. Gradually add the powdered sugar and vanilla. Beat mixture until light and fluffy. When cakes have cooled frost with cream cheese frosting using about 3/4 C. between each layer and rest on top. Do not frost sides.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: