In a mixing bowl, beat raw sugar and eggs thoroughly. Mix in vegetable
oil. Stir flour, cinnamon, baking powder, baking soda and salt together.
Add to egg mixture, beating until just combined. Stir in carrots, pineapple
and pecan. Spread evenly into 2 greased and waxed paper lined 9 inch round
cake pans. Bake at 350 degrees for 35-40 minutes or until cake pulls
slightly away from the edge of pan. Cool 10 minutes; remove cake from pan.
Cool on wire rack.
In a large mixing bowl, beat together the cream cheese, butter and
vanilla until light and fluffy. Gradually add powdered sugar. Beat until
smooth. Spread top of one layer with 1/4 of cheese mixture. Place second
lay on top and spread with frosting. Formatted by Mary Wilson, BWVB02B.
