1 1/2 c. oil
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
2 c. sugar
1 tsp. vanilla
1/2 tsp. cloves

Mix together well. Add: 2 1/4 c. flour 2 c. shredded carrots 2 tsp. baking soda 8 oz. crushed pineapple, drained

Mix all together, adding carrots and pineapple last. Put in greased and floured 9 x 13 inch cake pan and bake in 350 degree oven for approximately 50-60 minutes. When cool, frost with following.

CARROT CAKE FROSTING:

1 (8 oz.) pkg. cream cheese
1 tsp. softened butter

Beat together with mix master, then add: 2 1/2 c. powdered sugar

Mix well and spread on cake. Can add nuts if desired.