CAKE:

2 cups sugar
4 eggs, beaten
1 1/2 cups vegetable oil
3 cups grated carrots
1 (8 oz.) can crushed pineapple
2 cups all-purpose flour
1 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda

Preheat oven to 350°F.

In mixing bowl, beat sugar and eggs well. Mix in vegetable oil. Stir together all dry ingredients. Add to egg mixture, beating until just combined. Stir in carrots, pineapple and nuts.

Spread evenly into TWO greased and floured 9-inch cake pans.

Bake at 350°F for 35 to 40 minutes. Cool for 10 minutes and remove from pans.

ICING:

1/2 cup (1 stick) butter
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
1 (1 lb.) box powdered sugar
1 cup chopped pecans (optional)
milk (if needed)

Beat first 3 ingredients together before adding sugar. Spread 1/3 on first layer, then on top and sides. Top with chopped pecans, if desired.

Makes 1 (2 layer) cake.