1 1/2 c. Wesson oil
2 c. sugar
3 whole eggs
2 c. grated carrots
1 c. crushed pineapple with juice
1 c. chopped nuts
2 1/2 c. all-purpose flour, sifted
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla

Cream oil, sugar and eggs well. Add pineapple and grated carrots and mix well. Sift flour, soda, baking powder, salt and cinnamon together; then add to creamed mixture. Add vanilla last; beat well and cook 45 minutes at 350 degrees.

FROSTING:

1 box powdered sugar
1 stick butter
1 tsp. vanilla
1 (3 oz.) pkg. Philadelphia cream cheese

Blend sugar, butter and cream cheese together adding vanilla. Blend until smooth and spread on cooled Carrot Cake.