3 carrots, peeled
1 c. sugar
1/3 c. vegetable oil
2 eggs
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/4 tsp. mace
1 can crushed pineapple (8 1/2 oz.)

Preheat oven to 375°F. Bake in 9 inch square pan.

Put knife blades in bowl, with disc shredder above shred carrots. Process 5 seconds. Add oil, sugar, eggs, baking powder, soda, cinnamon, salt and mace. Process 30 seconds. Add flour, process 15 seconds, add pineapple pulse 2 to 3 seconds, until just mixed.

Turn into greased and floured pan. Bake 30 to 35 minutes cool, remove from pan. Frost with cream cheese frosting.

CREAM CHEESE FROSTING:

1 pkg. (3 oz.) cream cheese
2 tbsp. soft butter
2 to 3 tsp. lemon juice
1 1/2 c. confectioners' sugar

Mix all together until smooth, spread on cooled cake.