Carrot Pineapple Cake

Carrot Pineapple Cake 2 cups flour 2 teaspoons baking powder 1 1/2 teaspoon soda 1 teaspoon salt 1 1/2 cup oil 2 cups sugar 4 eggs 2 cups grated carrots 1 small canned crushed pineapple 1/2 cup chopped nuts 2 teaspoons vanilla Sift dry ingredients together; blend in oil, sugar and eggs. Beat until well blended. Mix in carrots, pineapple, nuts and vanilla. Pour into two greased and floured 8" or 9" inch round pans. Bake at 350° for 35 to 40 minutes. Cool layers for 10 minutes in pans. Remove to racks; cool thoroughly. Filling 3 1/2 cup powdered sugar; sifted 1/2 cup butter, softened 1 teaspoon vanilla 1-3oz package of cream cheese Blend powdered sugar with butter, vanilla and cream cheese. Spread between layers and on top of cake; let frosting drizzled down side of cake.