Carrot Cake

3cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 1/2 teaspoons vanilla extract
1(8ounce)can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract

Preheat oven 350 degrees. Grease and flour a 9x13 inch pan. In a large bowl, combine grated carrots, flour sugar, baking soda, baking posder, salt and cinnamon. Stir in eggs, oil, 1/1/4 teaspoon vanilla, pinapple and 3/4 cup chopped nuts. Mix well. Spoon batter into prepared pan. Bake fpr 30 to 40 minutes or until toothpick comes out clean. Cool.

To make cream cheese frosting. In a medium bow., combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter and 1 1/4 teaspoons vanilla. Beat until smooth and then stir in 1 cup chopped pecans. Spread on cooled cake.