4 lg. eggs
1 c. sugar
1 c. vegetable oil
1 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. baking soda
2 c. coarsely grated carrots
1 (8 oz.) crushed pineapple, well drained
1 c. chopped pecans
Cream cheese frosting (recipe below)

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In large bowl, with electric mixer, beat eggs, sugar and oil. At low speed, beat in flour, baking powder, cinnamon, vanilla and soda until well combined. With spoon, stir in carrots, pineapple and nuts. Divide between pans.

Bake 30-35 minutes or until done. Cool in pans 5 minutes. Turn cake layers out onto racks. Cool completely.

Prepare Cream Cheese Frosting (see below). Fill and frost carrot cake; decorate with fresh mint and candied flower, if desired. Serves 12.

CREAM CHEESE FROSTING:

In bowl, with mixer, beat 1 (8 oz.) package light cream cheese until fluffy. Gradually beat in about 1 pound sifted powdered sugar until stiff enough to spread.