Cake:

4 eggs
2 c. self-rising flour
2 c. sugar
1 1/2 c. Wesson oil
1 tsp. cinnamon
2 c. grated carrots

Beat eggs well. Mix in remaining ingredients. Pour cake into greased round cake pans covered with wax paper. Cook at 325°F for 45 minutes or until done.

Icing:

1 stick butter
1 pkg. cream cheese (8 oz.)
1 c. chopped pecans
1 c. pineapple
1 box powdered sugar (1 lb.)

Cream together butter and cream cheese. Add powdered sugar, then nuts. Drain pineapple and pat dry between two paper towels and add to mixture.