LYNN'S CARROT CAKE

2 cups flour 4 eggs

2 cups sugar 1 1/2 cup salad oil

2 tsp baking powder 2 cups shredded carrots

2 tsp baking soda 1 can pecans

2 tsp cinnamon 8 1/2 cups crush pineapple

Preheat oven to 350°. Mix dry ingredients and set aside; mix wet

ingredients in separate bowl. Combine dry ingredient with wet

ingredients and mix until creamy. Pour into two 9 inch greased

baking pans and bake for 45 minutes or until inserted toothpick comes out clean.

ICING

8 oz cream cheese 1 tsp vanilla

16oz boxed powdered sugar 1 cup pecans

1/2 stick butter 1 cup shredded carrots

In a mixing bowl add powdered sugar, cream cheese, vanilla and butter.

Beat until smooth. Garnish with pecans and shredded carrots.