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3 c. flour
2 tsp. soda
1/2 tsp. salt
3 tsp. cinnamon
1 1/2 c. salad oil
2 c. sugar
2 c. grated carrots
1 flat can crushed pineapple
1/2 c. chopped nuts
2 tsp. vanilla
3 eggs

Sift together flour, soda, cinnamon and salt. Mix
together salad oil and sugar. Add half of dry ingredients.
Mix well and beat in carrots, pineapple and nuts. Add vanilla
and rest of dry ingredients. Add eggs, one at a time. Beat
until well blended after each addition. Pour into greased 8 x
12 x 2-inch pan. Bake at 350 degrees until brown and toothpick comes
out clean.

Carrot Cake Icing:
1 large pkg. cream (8 oz.)
1/2 stick oleo
1 box powdered sugar
1/2 tsp. lemon extract
1 tsp. vanilla
Melt oleo and blend in with sugar, cheese and extracts.
Mix well and spread on cool cake.

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