Pineapple-Carrot Cake

• 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 carrot
• 1/2 cup crushed pineapple in syrup
• 1 teaspoon vanilla
• Cream cheese frosting
• 1 (3 ounce) package 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

1. In large mixer bowl, stir together dry ingredients.
2. Add oil, eggs, carrot, pineapple and vanilla; mix till all ingredients are moistened.
3. Beat with electric mixer 2 minutes at medium speed.
4. Pour batter into greased and lightly floured 9" x 9" x 2" baking pan.
5. Bake at 350 degrees about 35 minutes; cool.
6. For frosting, cream together cream cheese and butter; beat in vanilla and salt.
7. Gradually add powdered sugar; blend in well.
8. Stir in chopped pecans.

flour, sugar, baking powder, baking soda, ground cinnamon, salt, cooking oil, eggs, carrot, pineapple, vanilla, cream cheese frosting, cream cheese, butter, vanilla, salt, powdered sugar, pecans

Taken from www.food.com/recipe/pineapple-carrot-cake-126181 (may not work)