3 eggs
2 c. sugar
1 1/2 c. vegetable oil
1 c. grated carrots
2 c. drained crushed pineapple
1 c. coconut
1 c. chopped pecans
2 1/2 c. all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla

ICING:

8 oz. cream cheese, softened
1/2 c. butter, softened
1 (1 lb.) pkg. confectioners sugar
1 tsp. vanilla
1 c. chopped pecans

Combine eggs, sugar, and oil in saucepan. Cook until sugar dissolves, stirring constantly; do not boil. Combine with carrots, pineapple, coconut, and pecans in bowl; mix well.

Add flour, soda, cinnamon, salt and 2 teaspoons vanilla; mix well. Spoon into greased and floured bundt pan. Bake for 30 to 40 minutes at 350 degrees, until tests done. Cool on wire rack. Invert onto serving plate.

ICING:

Cream cream cheese and butter in large mixer bowl until light and fluffy. Add confectioners sugar and 1 teaspoon vanilla; mix well. Mix in pecans. Spread over cooled cake.