1 1/2 c. sifted all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 2/3 c. cooking oil
2 eggs
1 c. finely shredded raw carrots
1/2 c. crushed pineapple w/syrup
1 tsp. vanilla

In large mixer bowl stir together dry ingredients. Add oil, eggs, carrots, pineapple and vanilla; mix until all ingredients are moistened. Beat with electric mixer 2 minutes at medium speed. Pour batter into greased and lightly floured 9 x 9 x 2 inch baking pan or round 10 x 2 inch pan. Bake at 350 degrees for about 30 minutes. Cool.

CREAM CHEESE FROSTING:

Cream together 3 ounce package cream cheese softened and 4 tablespoons softened butter; beat in 1 teaspoon vanilla and dash salt. Gradually add 2 1/2 cups sifted powdered sugar. Blend in well. Stir in 1/2 cup chopped pecans.