Ingredients:

Cake:
2 cups all -purpose flour
2 cups granulated sugar
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
4 large eggs, lightly beaten
1 1/2 cups vegetable oil
3 cups grated peeled carrots (about 10)
1 8-oz can crushed pineapple drained
1/2 cup pecans chopped

Icing:
1/2 cup (1 stick) unsalted butter, at room temp
8 oz. cream cheese
2 tsp. vanilla extract
1 16-oz. box confectioners sugar

Directions:

Cake:
Preheat oven to 350°. Grease and flour 38 inch round cake pans. Since the dry ingredients into a large bowl. Add the eggs and vegetable oil, and stir until well blended. Fold in the carrots, pineapple, and pecans, stirring until thoroughly blended.
Poor 1/3rd of the batter into each pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 15 minutes, then remove from pans and let cool completely on wire racks.

Icing:
Place butter and cream cheese in a large bowl. Using an electric mixer set at medium speed, cream the butter and cream cheese until light and fluffy. Add the vanilla. Reduce the speed to low and then gradually beat in the confectioners sugar until the mixture is smooth.