Title: Carrot cake w/o pineapples
 Categories: None
      Yield: 1 Servings
 
      2 c  Sugar
  1 1/2 c  Vegetable oil
      4    Eggs, well beaten
      2 ts Baking soda
      2 ts Baking powder
      2 ts Cinnamon
      1 ts Salt
      2 c  Flour
      1 c  Chopped pecans
      3 c  Grated carrots
 
  Preheat oven to 325 degrees.  Grease and flour 3 layer pans or 1
  bundt pan. Mix sugar and oil together.  Add eggs and mix well.
  Combine dry ingredients and stir in. Mix until smooth. Add pecans and
  carrots. Pour into pan(s). Bake at 325 -- 30 minutes for layers, 1
  hour for bundt pan. Cake is done when a knife inserted near the
  center comes out clean. Frost when completely cool.
  
  CREAM CHEESE FROSTING
  
  1 box (16 oz?) confectioner's sugar 8 oz cream cheese, softened 1/4
  cup butter, softened 1 tsp lemon extract
  
  Blend well and spread on cool cake.