Carrot Pineapple Cake

1 1/2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2/3 cup cooking oil
2 eggs
1 cup finely shredded raw carrot
1/2 cup crushed pineapple (in syrup)
1 tsp vanilla

In large bowl, stir together dry ingredients.  Add oil, eggs, carrot, pineapple and vanilla.  Mix until all ingredients are moistened.  Beat with electric mixer at medium speed. 
Pour into greased and lightly floured 9x13 inch pan. 
Bake in a 350 degree oven for about 35 minutes.  Cool.

Frosting:
3 oz package of cream cheese (softened and at room temperature)
4 tbsp softened butter or margarine
1 tsp vanilla
dash salt
2 1/2 cup sifted powdered sugar
1/2 cup chopped pecans

Cream together cream cheese and butter. 
Add butter, vanilla and salt - continue beating. 
Gradually add in powdered sugar and mix till creamy. 
Stir in pecans. 

Top cake and serve.

Grandma has a note that she added raisins in the cake mix.