1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. vanilla
1 tsp. salt
2 c. shredded carrots
1/2 - 1 c. chopped or ground nuts
1/2 c. pineapple

Combine all ingredients in large bowl, mix until well blended. Pour batter in 9"x13" greased pan. Bake at 325 to 350 degrees for 1 hour. Test before. (Easier to mix if you put carrots in after everything is mixed.)

CREAM CHEESE ICING:

3 oz. cream cheese
1 1/2 c. powdered sugar
3/4 stick butter

Cream butter, cheese and sugar until slightly fluffy. Ice the cooled cake with this and refrigerate, covered with Reynolds Wrap. P.S. 1/2 cup of pineapple is smallest can.