Instructions: Beat eggs and sugar. Add carrots, cream cheese, and oil; beat until smooth. Add dry ingredients; mix well. Stir in pineapple and nuts. Pour into a greased 13" x 9" x 2" pan.

For frosting, beat butter and shortening with powdered sugar until light and fluffy. Add vanilla and enough milk to make spreadable. Mix well, then frost cake and sprinkle with nuts.

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