Ingredients:

1 1/4 c sugar

3/4 c vegetable oil

3 eggs

1 tsp vanilla

2 c flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

almost 2 cups shredded carrots

1 c chopped walnuts

1 c chocolate chips - optional

1 c crushed pineapple - undrained

1 8 oz softened, cream cheese (frosting)

1/4 c softened, butter (frosting)

2 tbsp frozen orange juice concentrate, thawed (frosting)

2 tbsp lemon juice (frosting)

5 - 6 c confectioners' sugar (frosting)

Directions:

1. Preheat oven to 350-degree F. Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside.

2. In a large bowl, beat together sugar, oil, eggs and vanilla. In another bowl, mix flour, salt, soda, baking powder and spices. Slowly beat in the flour mixture with the wet ingredients.

3. Fold in the pineapple, carrots, nuts and chocolate chips. Place in oven and bake for 40 - 45 minutes or until pick comes out clean. Cool on rack completely.

4. Make Frosting. Beat butter and cream cheese until creamy. Slowly beat in the confectioners' sugar and juices. Add more juice if too thick or more sugar if too thin. Spread evenly onto cooled cake.

Bon Appetit!