Instructions: For The Cake:
Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Add the sugar, oil and eggs, mixing well. Stir in the carrots, pineapple and pecans. Pour into 3 greased and floured 9-inch cake pans.

Bake at 350 degrees for 30 to 35 minutes or until the layers test done.

For The Frosting:
Cream the butter, cream cheese and vanilla in a mixer bowl until light and fluffy. Add the confectioners sugar gradually, beating well after each addition. Stir in the pecans and orange zest. May add a small amount of orange juice to achieve desired spreading consistency.

To Assemble:
Spread the frosting between each layer and over the top and side of the cake.

Note:
This is my favorite recipe for carrot cake because it has crushed pineapple in it that keeps it so good and moist.

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