1. Preheat oven to 350 degrees.

2. Mix flour, baking soda, baking powder, cinnamon and salt in a large bowl.

3. In a separate bowl, combine sugar and eggs; blend in oil and mix. Stir mixture into dry ingredients.

4. Stir in shredded carrots, chopped nuts and pineapple.

5. Pour batter into greased and flour-dusted 9 by 13 baking pan or 10 bundt pan. Bake for 45 minutes (55 minutes for bundt pan), or until pick inserted in center comes out clean.

6. Make Cream-Cheese Frosting: Mix orange zest (or one drop or oil or 1 tsp. dried orange peel), cream cheese and butter thoroughly.

7. Add vanilla and powdered sugar and mix well.

8. Makes enough to frost a 9 by 13 cake.

9. Frost cake when it is thoroughly cooled.

10. Nutritional Information per serving: 675 calories (53% from fat), protein 5. 7 g, fat 40. 3 g (poly 7. 0 g, mono 19. 9 g, sat 10. 4 g), carb 75. 8 g, fiber 1. 1 g, chol 91 mg, iron 1. 8 mg, sodium 522 mg, calcium 94 mg.