4 lg. eggs
1 c. sugar
1 c. vegetable oil
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. baking soda
2 c. coarsely grated carrots
1 can (8 oz.) crushed pineapple, well drained
1 c. chopped pecans
Cream Cheese Frosting

Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. In large bowl, with electric mixer, beat eggs, sugar and oil. At low speed, beat in flour, baking powder, cinnamon, vanilla and soda until well combined. With spoon, stir in carrots, pineapple and nuts. Divide between pans.

Bake 30-35 minutes or until done. Cool in pans 5 minutes. Turn cake layers out on two racks. Cool completely. Prepare Cream Cheese Frosting. Fill and frost carrot cake; decorate with fresh mint and candied flowers, if desired. Serves 12.

CREAM - CHEESE FROSTING:

In bowl, with mixer, beat 1 package (8 ounce) light cream cheese until fluffy. Gradually beat in about 1 pound powdered sugar until stiff enough to spread.