Carrot Nut Cake

Sift together flour, baking powder, baking soda, salt and cinnamon.

Add sugar to corn oil, beating well after each addition with an electric mixer at high speed.

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.

Gradually stir in the sifted dry ingredients until thoroughly combined.

Add the carrots, nuts and pineapple.

Mix well.

Pour into two 9-inch round cake pans (oil and line bottom).

Bake at 325° for 60 to 65 minutes.

Cool on racks for 20 minutes before removing from pans. When cool, frost with cream cheese icing.