2 c. all-purpose flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 c. finely shredded carrots
1 c. cooking oil
4 eggs

Grease and flour a 13x9x2 inch baking pan. In mixer bowl stir together flour, sugar, baking powder, soda, salt and cinnamon. Add carrots, oil, eggs. Beat with mixer until well combined. Beat for 2 minutes. Turn into pan. Bake in 325 degree oven for 50-60 minutes. Cool on wire rack. Frost with cream cheese frosting.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese
1/4 c. butter
1 tsp. vanilla
2 c. sifted powdered sugar
1/4 c. each pecans (chopped), raisins, crushed canned pineapple (well drained)

In mixer bowl beat together cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Add chopped nuts, raisins and pineapple. Frost cake. Store covered in the refrigerator.