1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon gelatin
1/2 c. sugar
1/4 tsp. salt
2 tbsp. lemon juice
1 c. sour cream
1 c. finely grated carrots

Drain pineapple. Add water to juice to make 1 1/2 cups. Heat juice and water to a boil. Add lemon gelatin, stir until dissolved. Add sugar, salt, and lemon juice. Chill until slightly thick. Add pineapple, carrots and fold in sour cream. Pour into mold and chill until set.