1 1/2 c. all - purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2/3 c. cooking oil
2 eggs
1 c. finely shredded raw carrots
1/2 c. crushed pineapple with syrup
1 tsp. vanilla

Combine dry ingredients and stir. Add oil, eggs, carrots, pineapple and vanilla; mix until blended. Beat with electric mixer at medium speed. Pour batter into lightly greased 9 x 9 x 2 inch pan. Bake at 350 degrees for 35 minutes. Cool. Top with cream cheese frosting.

CREAM CHEESE FROSTING:

3 oz. pkg. cream cheese, softened
4 tbsp. butter, softened
1 tsp. vanilla
Dash salt
2 1/2 c. sifted powdered sugar
1/2 c. chopped pecans

Cream together cream cheese and butter; beat in vanilla and salt. Gradually add powdered sugar; blend well. Stir in chopped pecans. Frost cake.