Mix well:
- ½ cup corn oil * (Can substitute ½ cup oil and ½ cup buttermilk)
- 2 cups sugar
- 2 t. cinnamon
- 2 t. baking soda
- 2 t. vanilla
- 1 t. salt
Add:
- 2 cups flour
Add:
- 2 ½ cups grated carrots
- ½ cup crushed pineapple (well drained)
- 1 cup chopped pecans
Bake @ 350 degrees for 1 hour up to 1 hour 15 min. in greased, lightly floured 9×13 pan.
Frosting:
- 8 oz. cream cheese
- ½ cup butter or margarine (1 stick)
- 1/8 cup drained crushed pineapple
- 2 T. pineapple juice
- 2 cups powdered sugar
- *(eliminate pineapple juice for stiffer icing)
Blend well in mixer. Spread on cooled cake.
