|Walnuts/Pecans||1⁄2 Cup (8 tbs)|
|All-purpose flour||2 Cup (32 tbs) (Unsifted)|
|Soda||1 1⁄2 Teaspoon|
|Baking powder||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Salad oil||1 1⁄2 Cup (24 tbs)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Cream cheese frosting/Orange glaze||4 Tablespoon|
Insert shredding disc and shred carrots; you should have 2 cups.
Change to metal blade.
Process nuts with on-off bursts until coarsely chopped; set aside.
Process flour, soda, baking powder, cinnamon, and salt for 2 seconds to mix; transfer to a large mixing bowl.
Process sugar and eggs for 15 seconds or until well mixed.
Add oil and process for 5 seconds to blend.
Pour oil mixture over dry ingredients and mix with a spoon.
Stir in shredded carrots, nuts, and pineapple.
Pour batter into a greased and flour-dusted 9 by 13-inch baking pan or a 10-inch bundt pan.
Bake in a 350° oven for 45 minutes (55 minutes for bundt pan) or until a wooden pick inserted in center comes out clean.
Cool then frost cake before serve.