2 tsp. vanilla extract
1 can (8 oz.) crushed pineapple
Heat oven to 350ºF.
Beat eggs & oil with mixer. Gradually add sugar. In a separate bowl, s
ift flour, salt, baking soda, and cinnamon.
Combine the egg mixture with the flour mixture. Mix for 1 or 2 minutes
. Stir in carrots, pecans, vanilla, and pineapple. Mix until blended.
Bake in a greased and floured 9 x 13-inch pan for 50 to 55 minutes.
Let cool before frosting. Frosting: Blend cream cheese and margaine wi
th mixer. Add sugar, salt, and vanilla. Add chopped pecans. Mix until
well blended. Frost cake and refrigerate.