2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 c. cooking oil
1 2/3 c. sugar
4 eggs
4 tsp. cinnamon
1 tsp. salt
2 c. grated raw carrots
1 sm. flat can crushed pineapple (reserve 3 tbsp. for frosting)
1 c. chopped walnuts or pecans

Mix flour, baking powder, and baking soda. Blend cooking oil, sugar, eggs, cinnamon, and salt. Add carrots, pineapple, and walnuts or pecans. Mix all ingredients together and blend well. Pour into 3 layer pans. Bake 25 minutes at 350 degrees. Cool on wire racks.

FROSTING:

1 lb. confectioners' sugar, sifted
1/2 lb. (2 sticks) butter
8 oz. cream cheese
3 tbsp. crushed pineapple
1 tsp. lemon extract

Blend together confectioners' sugar and softened butter. Add softened cream cheese, crushed pineapple, and lemon extract. Blend thoroughly and spread between layer, on top and side of cooled cake.