3 c. flour
2 1/2 c. sugar
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 tsp. salt
4 lg. eggs
1 1/2 c. salad oil
1 tsp. vanilla
2 c. shredded carrots, about 3 med.
2 c. chopped walnuts
1/2 (20 oz.) can chunky pineapple sauce

Preheat oven to 350 degrees. Grease and flour 9 inch round pans. In large bowl mix flour, sugar, baking soda, cinnamon and salt.

In small bowl with fork beat eggs slightly. Stir in salad oil and vanilla. Stir egg mixture, shredded carrots, walnuts and pineapple sauce into flour mixture just until flour is moistened.

Pour batter into pans. Bake 40-45 minutes. Cool cakes in pan 10 minutes. Remove from pan on wire racks. Cool completely. Frost with Cream Cheese Icing.

CREAM CHEESE ICING:

4 oz. cream cheese
1/2 c. butter
1 tbsp. lemon juice
1 1/2 tsp. vanilla
5 1/2 c. confectioners' sugar

With mixer at medium speed beat cream cheese, butter, lemon juice and vanilla. Gradually beat in 5 1/2 cups sugar. Beat until smooth.