2 c. sugar
3 c. all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
1 tsp. vanilla extract
1 1/2 c. buttery-flavored salad oil (regular may be used)
2 tsp. ground cinnamon
1 c. crushed pineapple, drained
1 3/4 c. raw carrots, grated
1/4 c. grated, peeled apples
1 c. pecans, chopped

Combine sugar, flour, soda, baking powder, salt and cinnamon; set aside. Combine oil, vanilla, eggs, pineapple, carrots and apple; beat well. Stir in dry ingredients and pecans. Spoon batter into 3 greased and floured 8-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool 10 minutes in pans; remove from pans and cool completely. Spread icing between layers and on top and sides of cake. Yield one 3 layered cake.

ICING:

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese
1 (16 oz.) box powdered sugar
1 c. pecans, chopped

Combine butter and cream cheese; cream until light and fluffy. Add sugar, mixing well. Stir in pecans. Yield: enough for on 3 layered cake.