2 c. grated carrots
2 c. sugar
2 c. flour
1 c. crushed pineapple, drained
1 1/2 c. salad oil
4 eggs
2 tsp. baking soda
Cinnamon to taste
1 c. nuts

Combine sugar, flour, soda, cinnamon and carrots. Then add salad oil, eggs, pineapple and nuts to dry mixture and mix well. Bake in 9 x 13 inch pan at 325 degrees for 1 hour.

BUTTER CREAM FROSTING:

1/4 c. melted butter
Dash of salt
2 c. powdered sugar
3 tbsp. cream or milk
1 tsp. vanilla

Stir all ingredients together and mix well; spread over cooled cake. You can also add food coloring to make different colors. (Use this frosting over cookies, cinnamon rolls or other cakes.)