Carrot cake par excellence. Crushed pineapple makes this a moist cake, complemented by a lemon-flavored cream cheese frosting.
Sift dry ingredients together and set aside. Beat eggs lightly in a large mixing bowl. Gradually beat in sugar until the mixture is thick and lemon-colored. With a rubber spatula, gradually stir in the oil. Add dry ingredients, shredded carrots, pineapple, and walnuts and stir until well mixed. Turn into a greased and floured 13x9-inch pan. Bake at 350 degrees F for 55 to 60 minutes, or until done. Cool on rack, and frost when thoroughly cool with Cream Cheese Frosting
Combine all ingredients, and beat until fluffy. Spread onto cooled cake.