2-3 carrots
3/4 c. fresh pineapple, cut into 1 inch pieces or 1/2 c. canned crushed pineapple
1 1/2 c. all purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2/3 c. cooking oil
2 eggs
1 tsp. vanilla
Cream Cheese Frosting

Insert shredding disk in work bowl. Shred carrots to make 1 cup. Set aside. Place steel blade in work bowl; add fresh pineapple. Process with on/off turns until finely chopped; measure 1/2 cup pineapple. Set aside.

Rinse work bowl; dry. Re-insert steel blade. Add flour, sugar, baking powder, soda, cinnamon and salt; process with 3-4 on/off turns. Add the 1 cup shredded carrot, 1/2 cup fresh or canned pineapple, oil, eggs, and vanilla. Process with on/off turns just until all is moistened, scraping bowl as needed. Let machine run 20 seconds more. Pour batter into greased and lightly floured 9 x 9 x 2 inch baking pan. Bake at 350 degrees for 35 minutes. Cool and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

2 1/2 c. powdered sugar
1 (3 oz.) pkg. cream cheese
1/4 c. butter
1 tsp. vanilla
Dash of salt
1 tsp. milk
1/2 c. pecans

Pale steel blade in work bowl. Add powdered sugar, cream cheese, quartered, butter cut into pieces, vanilla and salt. Process until smooth and creamy, scraping bowl as needed. (If mixture is too stiff, add milk; process until smooth.) Add pecans; process with on/off turns just until nuts are coarsely chopped. Spread over cooled cake.