Carrot Cake

                                2 cups all-purpose flour 

                                 2 teaspoons baking soda 

                                1/2 teaspoon salt 

                                2 teaspoon ground cinnamon

                                3 large eggs

                                 2 cups sugar

                                1 1/2 cups oil 

                                 2 teaspoons vanilla          

                                  2 cups grated carrots

                                1 (8-ounce) can crushed pineapple, drained 

                                1 cup chopped walnuts

      Line 3 (9- inch) round cake pans with wax paper; lightly grease and flour wax paper.

                 Set pans aside.
                  Stir together first 4 ingredients.

                   Beat eggs and next 4 ingredients at medium speed with electric mixer until
                    smooth. Add flour mixture, beating at low speed until blended. Fold in carrot
                    and next 3 ingredients. Pour batter into prepared cake pans.

                    Bake at 350  for 25-30 min or until done.                                        
               
                    Cream cheese Frosting
                   2 sticks butter at room temp
                   1 8 oz cream cheese  & 2 pounds powder sugar whip till smooth then spread on all 3 layers