Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup cooking oil
2 eggs
1 cup finely shredded raw carrots
1/2 cup crushed pineapple in syrup
1 teaspoon vanilla
1 (3 ounce) packages cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla
1 dash salt
2 1/2 cups sifted powdered sugar
1/2 cup chopped pecans
Directions:
In large mixer bowl, stir together dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla; mix till all ingredients are moistened.
Beat with electric mixer 2 minutes at medium speed.
Pour batter into greased and lightly floured 9″ x 9″ x 2″ baking pan.
Bake at 350 degrees about 35 minutes; cool.
For frosting, cream together cream cheese and butter; beat in vanilla and salt.
Gradually add powdered sugar; blend in well.
Stir in chopped pecans.
Servings: 16
Time preparation: 20 min.
Time total: 55 min.