2 c. sugar
1 1/2 c. vegetable oil

4 well beaten eggs

2 c. flour
2 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
1 tbsp. cinnamon

Add dry ingredients all at one time. Stir with spoon until smooth. Add:

3 c. chopped carrots
3 1/2 to 4 oz. crushed pineapple
1 tsp. lemon extract
1 c. chopped raisins or 1 c. chopped nuts or both

Stir in with spoon all at once. Line 3 (9 inch) round cake pans with waxed paper and dust with flour. Pour about 2 1/2 cups mixture into each pan. Bake at 325 degrees for 30 minutes. Test for doneness. Let sit for 8 minutes. Run knife around pan to remove.

ICING:

8 oz. cream cheese
4 tbsp. (1/2 stick) butter
1 box confectioners' sugar

Beat until creamy and fluffy. Add:

1 tsp. vanilla
1/2 tsp. lemon extract

Frost. Refrigerate.