Alene's Carrot Cake

This recipe was my Great Aunt Alene Tucker's. It was her signature dessert. We make it every year to remember her on her birthday, February 4th.

1 C oil
2 C sugar
4 eggs, beaten
2 C flour
2 t baking soda
1 t cinnamon
1/2 t salt
8 oz. can crushed pineapple, drained
3 C grated carrots
1 C chopped walnuts

Mix together oil, sugar & eggs. Sift in the flour, soda, cinnamon & salt. Add pineapple, carrots & nuts. Pour into a greased 9x13 pan and bake at 350 for 45-60 min. Let cool & frost.

Frosting:
1/2 stick butter or marg., softened
3 oz. pkg. cream cheese, softened
2 C powdered sugar
1 t vanilla
1/2 t lemon extract (this is what really sets it apart!)

Beat together butter & cream cheese until creamy. Gradually add powdered sugar. Add vanilla & lemon extract. Spread on cooled cake. Refrigerate until serving. 12-24 servings.

*Note: You may be tempted to double the frosting recipe because it doesn't look like much, but trust me, it's just right!