Carrot-Pineapple Cake(Delicious Anytime)

• 1 1/2 c. sifted all-purpose flour
• 1 c. sugar
• 1 tsp. baking powder
• 1 tsp. soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 2/3 c. salad oil
• 2 eggs
• 1 c. finely shredded carrot
• 1/2 c. crushed pineapple with syrup
• 1 tsp. vanilla
• 3 Tbsp. butter or margarine
• 2/3 c. finely crushed graham crackers
• 1 Tbsp. sugar
• 2 (3 oz.) pkg. cream cheese
• 1 beaten egg
• 1/3 c. sugar
• 1/3 c. dairy sour cream
• 1 tsp. finely shredded orange peel
• 3 Tbsp. orange juice
• 1/4 tsp. vanilla
• 1/4 c. orange marmalade*
• 1 1/4 c. butter, softened
• 2 c. sugar
• 2 eggs
• 2 tsp. vanilla
• 2 c. flour
• 3/4 c. cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. chopped nuts

1. Cream butter and sugar in a large bowl.
2. Add eggs and vanilla; blend well.
3. Combine dry ingredients and gradually blend into cream mixture.
4. Stir in nuts.
5. Drop by teaspoonfuls onto ungreased cookie sheet.
6. Bake at 350u0b0 for 8 or 9 minutes.
7. (Do not overbake.)
8. Cookies will be soft.
9. They will puff during baking and flatten upon cooling.
10. Cool on a cookie sheet until set, about 1 minute.
11. Makes about 4 1/2 dozen.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=321197 (may not work)