3 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. raisins and-or walnuts (optional)
2 c. shredded carrots
1 can crushed pineapple
1 1/2 c. corn oil
2 eggs
1 tsp. each vanilla, almond and lemon extract

Salad shooter works great! Grease and flour an aluminum Bundt pan OR 3 loaf pans OR 1 oblong cake pan.

Drain pineapple, combine dry ingredients in a large bowl (Tupperware Fix-n-Mix size). Combine other ingredients in mixing bowl, stir until combined. Pour wet into dry ingredients and stir well. Add raisins or nuts or both if desired. Spoon into pans. Bake Bundt pan in oven 60 minutes; other size pans 45 minutes. Cool 15 minutes in pan, then remove from pan and cool on rack.

CREAM CHEESE ICING:

1 lb. confectioners' sugar
8 oz. cream cheese
1 tsp. vanilla

Soften cream cheese. Place in large deep bowl and beat well. Add sugar, 1/2 cup at a time, until all combined. Add vanilla and beat until creamy. Unused portions can be frozen. Recipe can be cut in 1/2.

(Millville)