2 cups flour
2 cups sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 small can (10 oz.) crushed pineapple, drained
2 c grated carrots
1 tsp. salt
1 1/2 cups oil
4 eggs, beaten
1/2 cups pecans, chopped

Preheat oven to 350°F.

Sift dry ingredients together. Mix in oil and eggs. In an electric mixer, mix well. Fold in carrots, pineapple and nuts.

Bake at 350°F for 35 to 40 minutes in 2 greased and floured 9-inch round pans. (I have made into cupcakes and sheet cake).

Cream Cheese Frosting:

1 (12 oz.) pkg cream cheese, softened
1/2 cups plus 2 tbsp. butter, softened
1 (1 lb.) box powdered sugar, sifted
2 tsp. vanilla
1 tsp. rum extract (optional)
1 tsp. water (if needed)

Mix well together in electric mixer.

Cool cake and frost with cream cheese frosting.

ENJOY!

Submitted by: Cindy Porrett