Judys Carrot Cake

4 eggs
1 1/2 cups vegetable oil
2 cups sugar
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
3 heaping cups grated carrots
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla
1 small can (8-oz) pineapple, crushed with juice

Heat oven to 350 degrees. Beat eggs & oil with mixer. Gradually add sugar. In a separate bowl, sift flour, salt, and soda. Combine the egg mixture with the flour mixture. Mix for 1 to 2 minutes. Stir in carrots, pecans, vanilla, and pineapple with juice. Mix until blended. Bake in a greased and floured 9 x 13-inch pan for 50 to 55 minutes, or use three cake pans, dividing the mix among the pans, and bake 30 minutes. Check for doneness by touch or toothpick inserted in center of cake. If toothpick comes out clean, cake is done. Cool. Frost cake with Cream Cheese Frosting (see below) and refrigerate.

Cream Cheese Frosting:

2 8-oz. packages cream cheese, softened

1 cup butter, room temperature

2 16-oz. boxes powdered sugar

2 teaspoons pure vanilla extract

1 cup chopped pecans

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla. Frost cake and garnish with chopped pecans.