Dessert - My World-Famous Carrot Cake

Small carrots shredded to make 2 cups
1/2 c walnuts, chopped coarsely
2 c flour, unsifted
1 1/2 t soda
2 t each: baking powder, ground cinnamon
1 t salt
2 c sugar, half brown
4 eggs
1 1/2 c salad oil
1 can (8 oz) crushed pineapple, drained

Process in food processor flour, soda, baking powder, cinnamon, and salt for 2 seconds to mix. Transfer to large bowl. Process sugar and eggs for 15 seconds till well mixed. Add oil and process for 5 seconds to blend. Pour oil mixture over dry ingredients and mix with spoon. Stir in carrots, nuts, and pineapple.
Pour batter into greased and flour-dusted 9 x 13" pan. Bake 350 for 45 minutes. Cool before frosting.

Cream cheese frosting: Cut a 1/2" by 3" strip of orange zest. Cut into chuncks: 6 oz cream cheese and 6 T butter. With metal blade in place, turn on food processor. Drop zest and chunks of cream cheese and butter through feed tube. Process till zest is finely chopped. Add 1 t vanilla and 2 cups powdered sugar. Process till blended. Spread.