CAKE:

1 3/4 c. sugar (I use brown)
4 eggs
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
3 c. finely grated carrots (use blender or food processor)
1 1/2 c. Wesson oil
2 c. flour
1 tsp. salt
1/4 c. chopped pecans
1/4. c. crushed pineapple

FROSTING:

1 pkg. powdered confectioners' sugar
8 oz. pkg. cream cheese
1/2 stick butter
2 tsp. vanilla
1 lg. can drained, crushed pineapple (less the 1/4 c. used in cake batter)

Cream sugar and oil. Add eggs, one at a time. Sift dry ingredients. Add to first mixture. Fold in carrots. Bake in large rectangle pan at 350 degrees for 20 to 25 minutes.

FROSTING: Soften cream cheese and butter. Combine all other ingredients. Spread on top of cooled cake.