14-carat cake with vanilla cream cheese frosting

2       c            flour
   2       ts           baking powder
   1 1/2   ts           Baking soda
   1       t            Salt
   2       ts           Ground cinnamon
   4                    Eggs
   2       c            Sugar
   1 1/2   c            Oil
   2       c            Grated raw carrots
   8 1/2   oz           Canned crushed pineapple
                        - drained
     1/2   c            Chopped nuts
                        -----vanilla CREAM CHEESE FrostiN-----
     1/2   c            butter or margarine
   8       oz           Cream cheese -- softened
   1       t            vanilla
   1       lb           Powdered sugar -- sifted

  Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and
  add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil,
  carrots, drained pineapple and nuts. Turn into 3 greased and floured 9-inch
  round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40 minutes
  for layer pans and about 55 minutes for 13- x 9-inch pan, or until cake
  springs back when lightly touched. Cool in pans about 10 minutes, then turn
  onto wire racks to cool completely.
  
  To make frosting, combine butter, cream cheese and vanilla in large bowl
  and beat until well blended. Add powdered sugar gradually, beating
  vigorously. If too thick, thin with milk to spreading consistency. Frost
  between layers, top and sides of layer cake. Frost top and sides of sheet
  cake.