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Originally shared on the web 01/31/2013

3 c. all-purpose flour
2 t. baking powder
2 t. baking soda
1 t. salt
2 t. cinnamon
4 eggs
2-1/2 c. sugar
1-1/2 c. oil
3 t. vanilla extract, divided
2 carrots, grated
15-1/4 oz. can crushed pineapple, drained
2-1/2 c. chopped nuts, divided
2 8 oz. pkgs. cream cheese, softened
1/2 c. butter, softened
2 16 oz. pkgs. powdered sugar, sifted

Stir together flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a separate bowl, beat eggs, sugar, oil and one teaspoon vanilla with an electric mixer at medium speed until smooth. Add flour mixture, beating at low speed until blended. fold in carrots, pineapple and 1-1/2 cups nuts. Pour batter into 3 greased and floured 9” round cake pans. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. While cake cools, beat cream cheese and butter with an electric mixer on medium speed until smooth. Gradually add powdered sugar, beating at low speed until fluffy. Stir in remaining 2 teaspoons vanilla and remaining one cup chopped nuts. Spread frosting between layers and on top and sides of cake. Serves 16.