Brenda Gantt Carrot Cake

3 cups flour

1 Tbs. baking soda

1 tsp salt

1 Tbs. cinnamon

1 ½ cups oil

4 eggs

¾ cup crushed pineapple, drained

1 ⅓ cups grated carrots

1 ½ cups chopped nuts

Cake Batter

Combine dry ingredients

Add oil and eggs beating after each egg

Add pineapple and blend

Add carrots, mix

Add nuts..blend well

Divide into 3 greased and floured pans

Bake 350° for 35 to 40 min

Icing

8 oz cream cheese, softened

1 stick butter, softened

1 tsp. vanilla

2 ½ cups powdered sugar

juice of ½ lemon

chopped toasted nuts

Mix all together...sprinkle toasted nuts between layers

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