Cream sugar and oil, mix well. Add eggs, 1 at a time. Beat until creamed well.

Stir in grated carrots, undrained pineapple and nuts.

Add flour, baking soda, salt and cinnamon. Mix well.

Prepare 2 greased and floured 8 in cake pans, and 1 loaf pan. Turn the mix into the prepared pans. [Enough should be left over for a loaf pan also.]

Bake 350 degrees for 35-40 min, or until cake tests almost done. Do not overbake.

Cool a few minutes, then turn out and cool on wire racks.

Between layers, fill generously with cream cheese icing; spread remaining icing on outside of cake.