Beat eggs & oil with mixer. Gradually add sugar. In a separate bowl, sift flour, salt, bak
ing soda, and cinnamon.
Combine the egg mixture with the flour mixture. Mix for 1 or 2 minutes. Stir in carrots, p
ecans, 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 with mixer. Add sugar,
salt, and vanilla. Add chopped pecans. Mix until well blended. Frost cake and refrigerate
No Nutritional Information Available