2 c. flour
3 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/2 c. oil (Crisco)
4 eggs
2 c. carrots, grated raw
1 c. yellow seedless raisins
1 (8 oz.) can pineapple, crushed, drained
3/4 c. chopped pecans or walnuts
Lemon-sour cream frosting

Sift together in a large bowl flour, soda, salt and cinnamon. Add sugar, oil and eggs and mix well. Stir in carrots, pineapple and nuts. Turn into a well greased bundt or 10 inch tube pan. Baker's Joy spray is great. Bake at 350 degrees for 50 to 60 minutes. Cool 10 minutes in pan. if you use a bundt pan set on neck of glass bottle. Turn into rack to cool completely. Frost with lemon-sour cream.

LEMON-SOUR CREAM:

2 tbsp. soft butter
2 1/2 c. confectioners' sugar
1/4 c. sour cream
1/8 tsp. salt
2 tbsp. grated lemon peel (optional), peel really makes frosting

Cream butter and sugar, add sour cream, salt, lemon juice and peel. Beat until light and fluffy. Freeze any remaining frosting to use later.