1 1/2 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 c. salad oil (Mazola)
2 eggs
1 1/2 c. shredded carrots (I chop them after shredding)
3/4 c. crushed pineapple with syrup
1 tsp. vanilla

Sift together first 6 ingredients. Add remaining ingredients. Mix until all ingredients are moistened; beat 2 minutes at medium speed on electric mixer. Bake in greased and lightly floured 8"x8"x2" glass pan in 325 to 350 degree oven about 30 minutes or until done. Cool. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

3 oz. pkg. cream cheese
4 tbsp. butter
1 1/2 tsp. vanilla
Dash of salt
2 1/2 c. sifted confectioners' sugar
1/2 c. chopped pecans

Cream together cream cheese and butter; beat in vanilla and dash of salt. Gradually add sifted confectioners' sugar, blending well. Stir in chopped pecans. This very moist, rich cake is easy and very economical to make. You can cut down a little on the carrots and the pineapple if you make this 2 days ahead of serving time as it will become moist.