Temptation Carrot-Pineapple Cake with Cream Cheese Icing

Blessed are those children who can pass this cake by before it has been sliced—without being tempted to run a finger through the frosting to get a taste.

Cake:

2 cups self-rising flour

2 teaspoons cinnamon

1 ½ cups vegetable oil

2 cups sugar

4 large eggs, slightly beaten

2 cups carrots, finely grated

1 (8-ounce) can crushed pineapple

cup chopped pecans

Cream cheese icing:

1 (8-ounce) package cream cheese, softened

½ cup butter

1 pound powdered sugar

1 teaspoon vanilla extract

½ cup chopped pecans

To make the cake: Preheat the oven to 325 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl mix the flour and cinnamon. In a large bowl combine the oil, sugar, and eggs and mix well. Add the flour mixture and continue beating to blend ingredients. Fold in the carrots, pineapple, and pecans. Pour the cake batter into the prepared pans. Bake for approximately 50 minutes or until a toothpick inserted into the center of each pan comes out clean. Cool for 10 minutes. Remove from the pans and cool completely before icing.

To make the cream cheese icing: In the bowl of an electric mixer combine the cream cheese and butter. Add the powdered sugar and vanilla, beating until creamy. Fold in the pecans. Spread the icing over the top of each layer, stacking one on top of the other. Ice the sides.

Makes 16 servings.