Instructions: Preheat oven to 350 degrees . Grease & flour two 9" round cake pans. In a large bowl, blend together the oil & sugars. Add the eggs 1 at a time, beating after each addition until blended. In a separate bowl, sift together the flours, salt, soda, baking powder & cinnamon. Add the flour mixture, 1/3 at a time to the oil mixture, beating just enough to blend. Fold in the carrots & pineapple & stir in the nuts. Pour the batter into the prepared pans. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto a rack to cool completely. Spread lemon cream cheese frosting over the first cake layer. Top with the second layer & spread frosting over the top of the cake. Allow to rest one day for best flavor. Refrigerate up to a week or freeze without frosting.

For frosting: Cream together the cream cheese & butter until fluffy. Add the confectioners sugar & beat until well blended. Beat in the vanilla & lemon peel.

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