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. oil
2 eggs
1/2 c. crushed pineapple with syrup
1 tsp. vanilla
1 c. finely shredded carrots

Combine the dry ingredients. Add the rest of the ingredients and mix 2 minutes at a medium speed. Pour into a lightly greased and floured 9 x 9 x 2 inch pan. Bake at 350 degrees for 35 minutes.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese
1 tbsp. butter
1 tsp. vanilla
1 c. confectioners' sugar
Little of the leftover pineapple juice may be added

Beat together and spread on cooled cake.