Carrot Cake

2 cups sugar
4 eggs
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 cup vegetable oil
1 teaspoon vanilla
1 cup shredded carrots
1 (15 or 16 ounce) can crushed pineapple, drained
1 cup chopped pecans

Grease and flour 2 - 9 inch round pans. Preheat oven to 350 degrees.
In a large bowl beat eggs, add sugar and continue beating until smooth. Add flour, baking soda, cinnamon, oil, vanilla, and carrots. Beat on medium speed for 2 minutes. Fold in pineapple and pecans stirring just until blended. Pour into prepared pans and bake for 25-35 minutes. Cool for 10 minutes then remove from pans onto cooling racks. Allow to cool completely and then frost with cream cheese frosting.
*You can also bake this in a 13X9 pan, cooking time may need to be increased*

This recipe is from my Sister J'net. It is one of Caitlin's favorite cakes. I also like to make muffins out of this recipe, the boys gobble them up!