Carrot Cake

2 c. sugar	2 c. flour
2 t. soda	2 t. cinnamon
1 1/2 t. allspice	1 9-oz. can pineapple, drained
1 c. oil	4 eggs
3 c. finely grated carrots
For the icing:
1 8-oz. pkg. cream cheese, softened	1/2 c. margarine

Sift and mix dry ingredients.
Add oil and stir well.
Mixture will be very thick.
Add eggs, one at a time, unbeaten, and mix well after each addition.
Add carrots and pineapple and blend well. Pour into 2 greased and floured 9 inch layer pans. Bake in oven at 350° for about 35 minutes.
For the icing blend cream cheese and margarine well.
Add nuts if desired.
If dry, add a little milk.

Serves