All-Time-Favourite with a tropical twist.

Ingredients
4 eggs
2 cups (500 mL) granulated sugar
1 1/4 cups (300 mL) vegetable oil
2 cups (500 mL) all purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 Tbsp (15 mL) cinnamon
1/4 tsp (1 mL) de nutmeg
Pinch of cloves
1/2 tsp (2 mL) salt
2 cups (500 mL) grated carrots
1 (19 oz/540 mL) can crushed pineapple, well drained
1/2 cup (125 mL) chopped walnuts or pecans
1 pkg (250 g) PHILADELPHIA Cream Cheese, softened
1/4 cup (50 mL) butter, melted
2 cups (500 mL) icing sugar
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) grated lemon rind

Directions

BEAT eggs until frothy. Gradually add sugar and oil, beating until light. Sift together flour, baking powder, baking soda, spices and salt. Add to egg mixture and mix well.

COMBINE carrots, pineapple and nuts; add to batter and mix thoroughly. Pour into greased and floured 10-inch (3 L) fluted tube or tube pan.

BAKE at 350°F (180°C) for 50 to 60 minutes or until toothpick inserted in middle comes out clean. Invert on rack and cool.

FOR icing, beat cream cheese and butter until smooth. Gradually add icing sugar, lemon juice and rind, beating until smooth. Spread on top of cake.