3 c. flour
2 1/2 c. sugar
1 tbsp. baking soda
1 tsp. salt
4 lg. eggs
1 1/2 c. salad oil
1 tsp. vanilla
2 c. shredded carrots
1 (8 oz.) can chopped walnuts
1 tbsp. cinnamon
1 (15 oz.) can chopped pineapple

Preheat oven to 350 degrees. Grease and flour two round 9 inch cake pans. In large bowl with spoon, mix flour, sugar, baking soda, cinnamon and salt. In small bowl mix eggs with fork; add oil and vanilla. Stir carrots, walnuts, and pineapple into egg mixture. Add flour mixture into egg mixture and stir with fork until flour is well moistened.

Pour batter into pans and bake for 40 to 45 minutes at 350 degrees.

Allow to cool for 10 to 15 minutes and remove from pans onto cake rack. Ice when completely cooled.

CREAM CHEESE ICING FOR CARROT CAKE:

12 oz. cream cheese, softened
1/2 c. butter, softened
1 tbsp. lemon juice
1 1/2 tsp. vanilla
16 oz. powdered sugar

Mix together cream cheese, butter, lemon juice and vanilla. Then add powdered sugar until smooth consistency. Ice carrot cake.