Carrot Cake
2 cups of flour
1 tsp. baking powder
1 1/2 tsp. soda
2 tsp. cinnamon
1 cup chopped pecans
1 1/2 cup Wesson oil
2 cups sugar
2 cups grated carrots
1- 8 1/2 oz. can crushed pineapple, well drained
4 eggs
1 tsp. vanilla Cream oil and sugar together. Add eggs one at a time; beat well. Sift dry ingredients and add with carrots and pineapple. Add vanilla and blend in nuts. Grease and flour 3 -9 inch pans. Bake at 350 degrees for 30 to 35 minutes or until done.
Icing:

1 stick of butter, (1/4 lb.)
1 tsp. vanilla
1 lb. powdered sugar
1- 8 oz. cream cheese Combine and beat smooth. Spread between layers and put together. Ice top and sides