Carrot Cake Supreme

3 cups grated carrots
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans

Heat oven to 350 degrees F.

Combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon.

Stir in eggs, oil (this cake is VERY moist), vanilla extract, pineapple and nuts. Mix well.

Spoon batter into greased and floured 9 x 13 inch rectangular pan.

Bake for 30 minutes or until done.

Let cool. Frost with Cream Cheese Frosting.

Frosting:
3 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract

Combine confectioners' sugar, cream cheese, butter or margarine , vanilla extract and pecans.