3 eggs
2 c. sugar
1 1/2 c. vegetable oil
2 c. grated carrots
1 sm. can crushed pineapple
3 c. all purpose flour
1 c. pecans (optional)
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
2 tbsp. ground cinnamon

Cream eggs and sugar until smooth. Add oil and blend well. Add carrots, pineapple and vanilla. Mix in sifted dry ingredients and nuts. Pour into large tube pan. Bake at 350 degrees for 1 hour. When cooled, top with icing.

ICING:

Cream 1/2 stick butter and 4 ounces of cream cheese. Add 1 pound sifted confectioners sugar, 1 cup chopped pecans, and 2-4 teaspoons vanilla. Beat until smooth.