4 eggs
2 c. sugar
1 1/2 c. oil
2 c. sifted self-rising flour
2 tsp. cinnamon
2 c. finely grated carrots
1 (8 1/4 oz.) crushed pineapple, undrained
3/4 c. chopped pecans

Preheat oven to 325. Grease and flour a 13x9x2 pan. Beat eggs in large mixing bowl. Add sugar and oil, beat until well blended. Stir in flour and cinnamon. Blend well. Stir in carrots and undrained pineapple and pecans. Pour in pan and bake 55 to 60 minutes or until cake pulls away from pan. Cool and frost.

CREAM CHEESE FROSTING FOR CAKE:

1 (8 oz.) cream cheese
1/2 c. softened butter
4 c. powdered sugar
2 tsp. vanilla

Beat cream cheese and butter together. Gradually add sugar and beat until smooth. Add vanilla. Mix well. Spread over cake.