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

Mix together all dry ingredients. Drain pineapple, reserve juice. Add pineapple syrup to dry mixture, add eggs, vegetable 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 hours or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack. Top with lemon glaze.

LEMON GLAZE:

3/4 c. 10X sugar
1/4 c. grated carrots
1 tbsp. lemon juice

Drizzle over warm cake.