2 c. sugar
3 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. ground cinnamon
1 1/2 c. buttery-flavored salad oil
1 tsp. vanilla
3 eggs, beaten
1 c. crushed pineapples, well drained
1 3/4 c. grated raw carrots
1/4 c. peeled, grated apple
1 c. chopped pecans
Icing recipe follows

Combine sugar, flour, soda, salt, and cinnamon; set aside. Combine oil, vanilla, eggs, pineapple, carrots, and apple; beat well. Stir in dry ingredients and pecans.

Spoon batter into 3 greased 8-inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool 10 minutes in pans; remove from pans, and cool completely. Spread icing between layers and on top and sides of cake.

ICING:

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) box powdered sugar
1 c. chopped pecans

Combine butter and cream cheese; cream until light and fluffy. Add sugar, mixing well. Stir in pecans. Yield: enough for one 3 layer cake.