Carrot Cake

3 c all-purpose flour
2 1/2 c sugar
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
4 large eggs
1 1/2 c salad oil
1 tsp vanilla extract
2 c packed shredded carrots
2 c chopped walnuts
120 oz can crushed pineapple (w/juice)

Preheat oven to 350F. Grease and flour two 10-inch roundcake pans. In a large bowl with a spoon, mix flour, sugar,baking soda, cinnamon and salt. In a small bowl, with a fork, beat eggs slightly. Stir in saladoil and vanilla extract. Stir egg mixture, shredded carrots,walnuts and crushed pineapple into flour mixture just untilflour is moistened. Pour batter into pans. Bake 40-45 minutes until toothpickcomes out clean. Cool cake in pans on wire racks for10 minutes. Remove cake from pans; cool completely onracks. When cake is cool, frost with Creamy Cheese Frosting (below).

Creamy Cheese Frosting:
In large bowl, with mixer at medium speed, beat 12 oz packages of cream cheese (softened), 1/2 c butter (softened), 1 tbs.lemon juice and 1 1/2 tsp vanilla extract until smooth.Gradually beat in 5 1/2 c confectioners' sugar until smooth.