3 c. sifted cake flour
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
2 c. raw carrots, grated and loosely packed
8 oz. can crushed pineapple
3 eggs, beaten
1 1/2 c. oil
2 tsp. vanilla
Raisins (optional)
1 1/2 c. chopped nuts

Mix together all dry ingredients. Drain pineapple, reserve syrup. Add pineapple syrup to dry mixture. Add egg, cooking oil and vanilla. Beat 3 minutes. Stir in pineapple, nuts and carrots. bake in greased and floured 12 cup Bundt pan at 325 degrees for about 1 1/2 hour or until cake tests done. Cool in pan 10 to 15 minutes; turn out onto wire rack or serving plate. Top with lemon glaze (below) or served with your favorite rum sauce.

LEMON GLAZE:

3/4 c. confectioner's sugar
1/4 c. grated carrots
1 tbsp. lemon juice

Combine; drizzle over cake while cake is still warm.