3heaping c.grated carrots,
1can (8 oz.)crushed pineapple,
1Heat oven to 350ºF.
2Beat eggs & oil with mixer. Gradually add sugar. In a separate bowl, sift flour, salt, baking soda, and cinnamon.
3Combine the egg mixture with the flour mixture. Mix for 1 or 2 minutes. Stir in carrots, pecans, vanilla, and pineapple. Mix until blended.
4Bake in a greased and floured 9 x 13-inch pan for 50 to 55 minutes.
5Let 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