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CARROT BUNDT CAKE 
3 c. flour
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
8 3/4 oz. can crushed pineapple
2 c. raw grated carrots (loosely packed)
3 eggs, beaten
1 1/2 c. salad oil
2 tsp. vanilla
1 1/2 c. pecans, finely chopped

Grease and lightly flour bundt pan. Mix together: Flour, sugar, cinnamon, baking powder, baking soda and salt. Drain pineapple; add juice to dry mixture; add eggs, oil and vanilla. Beat for 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325 degrees for about 1 1/2 hours; cool 10 minutes in pan before removing.

ICING:

4 1/2 c. confectioner's sugar
8 oz. cream cheese
1/4 c. butter
2 tsp. milk
2 tbsp. vanilla
1/4 c. chopped pecans

Beat sugar, cream cheese, butter, milk and vanilla until smooth. Fold in nuts and spread over cool cake.
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