Carrot Nut Cake

Directions

1. 1
   Sift together flour, baking powder, baking soda, salt and cinnamon.
2. 2
   Add sugar to corn oil, beating well after each addition with an electric mixer at high speed.
3. 3
   Beat eggs until very light. Gradually beat, a little at a time, into the oil-sugar mixture; continue beating until mixture is smooth and fluffy.
4. 4
   Gradually stir in the sifted dry ingredients until thoroughly combined.
5. 5
   Add the carrots, nuts and pineapple.
6. 6
   Mix well.
7. 7
   Pour into two 9-inch round cake pans (oil and line bottom).
8. 8
   Bake at 325° for 60 to 65 minutes.
9. 9
   Cool on racks for 20 minutes before removing from pans. When cool, frost with cream cheese icing.