1 (20 oz.) can crushed pineapple in syrup
1 c. butter, softened
1 c. packed brown sugar
1 c. granulated sugar
4 eggs
1 (8 oz.) sour cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 c. pineapple juice
1 lb. shredded carrots
1 tsp. vanilla extract
1 tsp. vanilla butternut flavoring
3 c. flour
2 tsp. baking soda
1/2 tsp. allspice
1 c. pecans

Sift flour, baking soda and salt; set aside. Cream butter, brown sugar and 3/4 cup of granulated sugar until light and fluffy. Beat in eggs, one at a time until well blended. Add pineapple, mix remaining sugar, cinnamon, nutmeg and allspice. Add to mixture. Beat in carrots. Add small amounts of dry ingredients alternately with pineapple juice and sour cream. Beating well after each addition, fold in nuts. Pour mixture into 3 round cake pans or 1 (13"x9") baking pan.

Bake for 50 minutes at 350 degrees in preheated oven. Cake is done when toothpick inserted comes out clean. Allow cake to cool and spread with frosting.

CREAM CHEESE FROSTING:

1 (12 oz.) pkg. cream cheese, softened
2 1/2 c. sifted powdered sugar
1 tsp. fresh grated lemon peel
1/2 c. butter
1 tbsp. fresh lemon juice

Cream cheese and butter until light and fluffy. Gradually beat in powdered sugar until smooth. Add lemon juice and peel. Garnish with pecan halves.