3 eggs
2 c. sugar
1 1/4 c. vegetable oil
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 1/2 c. grated carrots
1 c. chopped pecans
1 (20 oz.) can crushed pineapple, well drained
2 tsp. vanilla

Combine eggs, sugar and oil in a large bowl; beat well. Combine flour, soda, salt and cinnamon. Add to sugar mixture. Beat well. Stir in carrots, pecans, pineapple and vanilla. Pour into greased and floured 10-inch tube pan.

Bake at 350°F for 1 hour and 15 minutes or until done. Cool in pan 10 to 15 minutes. Remove from pan and allow to cool completely.

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese (room temperature)
1/2 stick butter
1 (1 lb.) box powdered sugar
1 tsp. vanilla
1/2 c. chopped nuts (optional)

Beat cream cheese with butter. Add powdered sugar. Add vanilla. Frost cake. Sprinkle nuts on top.