SERVINGS: 12
TIME: Prep: 30 min. Bake: 35 min. + cooling
Ingredients:

* 1 can (8 ounces) unsweetened crushed pineapple
* 2 cups all-purpose flour
* 1 cup sugar
* 1 cup packed brown sugar
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 4 eggs
* 1 cup vegetable oil
* 2 cups shredded carrots
* 3/4 cup chopped walnuts
* FROSTING:
* 2 packages (8 ounces each) cream cheese, softened
* 1/4 cup butter, softened
* 2 teaspoons vanilla extract
* 1-1/2 cups powdered sugar

Directions:
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large mixing bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in powdered sugar until smooth. Spread over cake. Yield: 12 servings.