1 1/2 c. sifted flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 c. salad oil
2 eggs
1 c. finely shredded carrot
1/2 c. undrained crushed pineapple
1 tsp. vanilla

Mix ingredients until moistened. Beat 2 minutes at medium speed. Bake in greased and floured 9 x 13 inch pan at 350 degrees for 35 minutes or until done. Cool 10 minutes and remove from pan. Cool. Frost with Cream Cheese Icing.

CREAM CHEESE ICING:

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

Mix cream cheese, butter and vanilla. Beat at low speed until light. Gradually add sugar; beat until fluffy. Add milk if necessary to desired consistency. Fold in chopped nuts. Frosts one 9 inch square cake.