Frosting:
One 8 ounce package of cream cheese, softened
1/2 cup of  (1 stick) unsalted butter, softened
2 cups of confectioners sugar
1 tablespoon of vanilla extract

Fifteen minutes before baking, place rack in center of oven and preheat to 350ºF. Butter 10 inch spring-form pan. Shred carrots, should have 3 cups. Mix sugar, oil, vanilla and eggs with electric mixer until light and fluffy. Add carrots, then flour, baking soda, cinnamon and salt and mix on medium speed for 1 minute. Fold in pineapple and nuts. Transfer batter to pan and bake until toothpick inserted in center comes clean (70 minutes). Cool on wire rack. Beat cream cheese and butter until smooth. Add sugar and vanilla and mix well. Spread over cake. Garnish sides with walnuts. Refrigerate. 

Carrot Cake

2 cups of flour
2 teaspoons of baking powder
1 1/2 teaspoon of soda
1 teaspoon of salt
2 teaspoons of cinnamon
1 cup of chopped walnuts
2 cups of sugar
2 cups of shredded carrots
2 cups of crushed pineapple
1 1/2 cup of oil
4 eggs

Sift together flour, baking powder, salt and soda. Add cinnamon and sugar. Beat eggs and oil and add to dry mixture. Then add pineapple (including half juice) and carrots. Bake in 9 x 13 inch pan, 350ºF.for approximately 40 minutes. 

Frosting:

1/2 up of margarine, softened
One 8 ounce package of cream cheese
1 teaspoon of vanilla
1/2 box powdered sugar

Beat well, spread on cooled cake. 

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