3 c. cake flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
4 eggs
1 1/2 c. vegetable oil
1/2 tsp. vanilla
2 c. grated raw carrots (about 8)
1 c. crushed, drained pineapple, reserve the juice
1 c. chopped pecans

Sift dry ingredients together. Beat eggs, vegetable oil and vanilla together. Add dry ingredients to this mixture. Add grated carrots, drained pineapple, and chopped pecans. Pour into three prepared (9-inch) pans and bake 35 minutes or more.

Frosting:

1/2 c. (1 stick) butter
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
1 (1 lb.) box confectioners' sugar
1/2 c. chopped pecans, divided
reserved pineapple juice

Beat together butter, vanilla, cream cheese and confectioners' sugar. Add pecans and pineapple juice to right spreading consistency. Frost then garnish with remaining pecans.

Submitted by: Joyce Hanlon