2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 c. sugar
4 eggs
1 1/2 c. Wesson oil
2 c. grated carrots
1 sm. can crushed pineapple
1/2 c. pecans, chopped

Sift all dry ingredients (except sugar) together. Mix oil and sugar, add eggs one at a time, mixing well after each addition. Add dry ingredients and blend well. Add grated carrots, pineapple and nuts. Pour batter into well greased and floured 13 x 9 1/2 inch pan, bake at 350 degrees for 35 to 40 minutes. Frost cooled cake with cream cheese icing.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla
1 box powdered sugar
1 c. pecans (chopped) (optional)