Pre-heat oven at 375*F

Grease a 9x13 inch oblong pan.

2 cups flour.
2 cups sugar.
2 teaspoons baking powder.
1 1/2 teaspoons baking soda.
1 cup oil.
4 eggs, added one at a time.
20 oz. drained crushed pineapple.
2 cups grated carrots.
1 cup chopped walnuts.

Mix all dry ingredients together, add oil, and eggs, carrots, and drained pineapple.
Add nuts.

Pour mixture into your greased baking pan.

Bake in 375*F oven for 30 to 35 minutes, or until the toothpick test comes out dry.
Let cake cool.

When cake has completely cooled you are ready to frost!

INGREDIENTS FOR FROSTING!

1 8 oz. package of cream cheese, at room temperature.
1/2 cup of butter.
2 teaspoons of vanilla.
1 one pound box of icing sugar.

Cream all these ingredients together, and then frost your cake.

This recipe was given to me by a Captains wife who had come aboard a ship I was working on.
She had come to the galley to thank me for a nice meal, and we got to talking recipes.
She asked me if I ever made carrot cake.
My answer was that I had never heard of it.
She then promised to give me the recipe on her next visit.
I thanked her, and this is the recipe.
It is delicious, but not for anyone counting calories.
If you decide to try it, I hope you will let me know.