Instructions: Process flour, soda, baking powder, cinnamon and salt for 2 seconds to mix; transfer to large mixing bowl.

Shred carrots using shredding disk. Should be about 2 cups; set aside in a bowl.

Process sugar and eggs for 15-20 seconds until well mixed. Add oil; process 5 -10 seconds more.

Pour egg/oil mixture over dry ingredients in mixing bowl; mix with a spoon. Stir in shredded carrots, chopped nuts and drained pineapple.

Pour batter into greased and floured 9 x 13 inch baking pan or 10 inch Bundt pan. Bake at 350F for 45 minutes (55 minutes for Bundt pan) or until done when tested with toothpick. Cool before frosting. If using Bundt pan, cool for 15 minutes, then turn out onto wire rack to cool.

Makes 12 to 15 servings.

Cream Cheese Frosting:
In medium bowl, combine cream cheese, sugar, butter and lemon juice. Add vanilla; beat until smooth.

Makes enough to frost a 9x13 cake.

This is really good - even better if made a day or two ahead!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.