1 1/2 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Sift together above ingredients in large mixing bowl. Add:

2/3 c. salad oil
1 c. shredded carrots
1 tsp. vanilla
2 eggs
1/2 c. crushed pineapple & syrup

Mix until moistened; beat 2 minutes at medium speed on electric mixer. Grease and flour a 9"x9" pan. Bake at 350 degrees for 35 minutes. When cool, spread with Cream Cheese Frosting.

FROSTING:

1 (3 oz.) pkg. cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla
2 c. powdered sugar
1/2 c. chopped pecans (optional)

In small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed on electric mixer until light. Gradually add sugar, beating until fluffy. If necessary, add milk to make of spreading consistency. Stir in nuts, if desired. Frosts 1 (8" or 9") cake.