1 1/2 c. Wesson oil
2 c. sugar
4 eggs
2 c. sifted flour
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 c. chopped nuts
3 c. grated carrots

Mix oil and sugar; beat well. Add eggs, one at a time, beating well. Sift dry ingredients several times and beat into mixture. Fold in pecans and grated carrots. Pour into three 9 inch pans or one 13 x 9 x 2 inch pan. Bake at 350 degrees for 35-45 minutes. Cool before icing.

ICING:

1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 box powdered sugar
2 tsp. vanilla
1/2 c. chopped pecans
1 sm. can crushed pineapple, well drained

Beat first 4 ingredients well and then fold in pecans and pineapple. Spread on cooled cake.