2 c. sugar
1 1/2 c. oil
4 eggs
1 - 8 oz. can crushed pineapple
1 tsp. vanilla
2 c. sifted flour
2 tsp. baking soda
1 tsp. cinnamon
2 c. grated carrots

Preheat oven at 375°F. Grease 13 x 9 pan with vegetable shortening. In a large bowl, cream sugar and oil. Add 4 eggs; beat 1 at a time. Beat well at high speed. Add 8 oz. can pineapple plus juice. Add vanilla. Set aside. In a medium bowl, combine flour, baking soda and cinnamon together with a fork. Add grated carrots. Combine with egg mixture in large bowl.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Do not overbake. Best when moist.

Topping:

1 - 8 oz. pkg. cream cheese
1/2 c. butter
3/4 lb. powdered sugar (2 cups)
1 tsp. vanilla

Combine cream cheese and butter. Add powdered sugar and vanilla. Cream together until well blended. Spread evenly over cooled cake.