3 c. all-purpose flour
2 1/2 c. sugar
1 tbsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
4 lg. eggs
1 1/2 c. salad oil
1 tsp. vanilla extract
2 c. shredded carrots (3 med. sized carrots)
1 (8 oz.) can walnuts, chopped (2 c.)
1/2 (20 oz.) can chunky pineapple sauce (1 c.)

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans. In large bowl with spoon, mix flour, sugar, baking soda, cinnamon, and salt. In small bowl with fork, beat eggs slightly; stir in salad oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts, and pineapple sauce into flour mixture until flour is moistened. Pour batter into pans. Bake 40 to 45 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pans on wire racks 10 minutes; remove cake from pans; cool completely on racks. When cake is cool, prepare your favorite cream cheese frosting.

Frosting: Combine 2 (8 ounce) packages cream cheese, 1 (8 ounce) container Cool Whip, 1 cup confectioners' sugar, and 1 teaspoon vanilla.