Lannette's Best Carrot Cake

• 3 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 eggs, well beaten
• 2 teaspoons vanilla
• 1 12 cups salad oil
• 1 (20 ounce) can crushed pineapple, drained
• 2 cups grated carrots
• 1 cup chopped pecans (optional)

1. Preheat oven to 350F Grease a 9x13 pan.
2. Sift together first 6 ingredients (all dry ingredients)
3. Add beaten eggs, vanilla and salad oil; beat till well blended.
4. Stir in the drained crushed pineapple, carrots and nuts
5. Pour into prepared baking pan and bake for 1 hour, or until a toothpick inserted toward middle of the cake comes out almost clean.
6. Frost cooled cake with CREAM CHEESE FROSTING: 1- 8 oz pkg.
7. cream cheese, softened, 1/2 cup (1 cube) real butter, and about 1 to 1-1/2 cups of powdered sugar, or to taste.
8. I like my cream cheese frosting just lightly sweetened!
9. Chill until frosting is set.
10. Serve chilled.

flour, sugar, baking soda, cinnamon, baking powder, salt, eggs, vanilla, salad oil, pineapple, carrots, pecans

Taken from www.food.com/recipe/lannettes-best-carrot-cake-366554 (may not work)