Carrot Cake -Regina

2 1/3 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/3 cups Wesson oil
4 eggs
2 cups sugar
1 (13 oz.) can crushed pineapple, drained
2 cups grated carrots
1 cup chopped pecans

Sift the first five ingredients together. In a separate bowl, beat the eggs. Add the sugar to the eggs; beat well. mix in oil, then add the egg mixture to the dry ingredients. Add the pineapple, carrots, and nuts. Bake in a large 11x15 pan at 350° for 50-55 minutes. Test with a toothpick. Frosting (recipe follows).

Frosting:
1/2 cup butter or margarine
1 lb. powdered sugar
1 (8 oz.) package cream cheese
1 tsp. vanilla

Beat all ingredients together-add a little cream if too thick. Add crushed nuts to icing if desired.