2 1/2 cups sifted flour
2 cups sugar
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 beaten eggs
3/4 cup cooking oil
1 cup crushed pineapple (drained)
1 tsp. vanilla
2 cups grated carrots
1 cup chopped nuts

Lemon Glaze:
1 cup sifted powdered sugar
1 tsp. lemon juice
1/2 tsp. grated lemon rind
2 tbsp. milk

Cake: mix all dry ingredients together. Add eggs, oil, pineapple, and vanilla to dry ingredients. Add carrots and nuts. Pour into greased and floured angel food or Bundt pan. Bake in over at 325 degrees for 1 hour, or until cake tests done. When cool, top with lemon glaze.
Lemon Glaze: mix powdered sugar, lemon juice, lemon rind, and milk. Pour over cooled cake.