1 1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 c. sugar
1 1/4 c. grated carrots
2/3 c. vegetable oil
2 eggs
1 (8 1/4 oz.) can crushed pineapple, drained
1 tsp. vanilla extract
1 (3 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
1/2 tsp. vanilla extract
2 to 2 1/2 c. sifted powdered sugar

Combine first 6 ingredients in a large bowl. Combine carrots and next 4 ingredients, mixing well. Add to dry ingredients and beat at medium speed of an electric mixer 2 minutes. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan. Turn cake out onto a cutting board. Cut into individual servings with a 1 3/4 inch round cutter.

Combine cream cheese and butter, mixing well. Add vanilla and enough powdered sugar to make desired consistency. Spoon into a decorating bag. Using a star tip, pipe a rosette on top on each cake. Yield 35 cakes.

NOTE: Cakes may be baked in lightly greased miniature muffin pans. Bake at 350 degrees at 350 degrees for 13 minutes. Yield: 4 1/2 dozen.-