1 1/4 c. salad oil
2 c. sugar
3 eggs
3 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. grated, raw carrots
1 (20 oz.) can crushed pineapple, drained
1 tsp. vanilla

Combine oil, sugar and eggs in large mixing bowl and mix well. Combine flour, soda, salt and cinnamon. Add to egg and sugar mixture. Beat well. Stir in carrots, pineapple and vanilla. Pour into 3 greased and floured 9 inch layer cake pans. Bake in 350 degree oven for 35-45 minutes or until cake tests done. Cool in pan 10 to 15 minutes before removing from pans.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. softened cream cheese
1 stick butter
2 lbs. powdered sugar
1 1/2 tsp. vanilla
Dash of salt
Dash milk
1 c. pecans

Cream butter, cream cheese and sugar. Add vanilla and salt. Beat until creamy and fluffy. If needed, add a little milk to give it spreading consistency. Add nuts and frost cake.