3 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 c. oil
3 eggs
1 sm. can crushed pineapple
1 c. pecans
1 tsp. vanilla
2 c. raw shredded carrots

Mix dry ingredients; add oil, eggs and vanilla. Mix with pineapple and pecans. Add carrots last. Pour into three greased and floured 9 inch cake pans (or 1 tube pan). Bake at 350 degrees until springs back when touched in center.

ICING:

1 stick butter
1 lg. cream cheese
1 box powdered sugar
2 tsp. vanilla
1 c. pecans
1 c. Maraschino cherries
1 c. shredded or flake coconut

Spread between layers, on top and sides.