must be prepared 24 hours in advance

1 1/4 cups vegetable oil
1 cup brown sugar
1 cup granulated sugar
4 eggs
1 cup all-purpose flour
1 cup less 2 TB whole-wheat flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
3 cups finely shredded raw carrots, packed
8 1/2 ounces crushed pineapple, drained
1/2 cup finely chopped walnuts (optional)

Lemon Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners sugar
1 1/2 tsp vanilla extract
1 TB grated lemon zest

In a large bowl blend together the salad oil and brown and granulated sugars.
Add eggs one at a time, beating until blended. In another bowl sift together both flours, salt,
soda, baking powder, and cinnamon. Add the flour mixture, about 1/3 at a time, to the oil mixture,
beating just enough to blend. Fold the carrots and then the pineapple into the batter. Add nuts if desired.
Pour into 2 greased and lightly floured 9-inch round cake pans.
Bake in a preheated 350 oven for 35 to 40 minutes or until a toothpick inserted in the center comes
out clean. Cool the cakes in the pans on a rack for 10 minutes.
Turn cakes out on the rack and cool completely. Frost with Lemon Cream Cheese Frosting
and allow the cake to rest for 1 day, if not previously stored, to improve flavor.

To prepare frosting, in a large mixing bowl mash the cream cheese, add the butter,
and cream them together until well mixed and fluffy.
Add the confectioners’ sugar (sift it first if it is lumpy) to the cheese mixture
and beat until well blended. Blend in the vanilla and lemon zest.

Note: Unfrosted, the cakes may be wrapped in airtight plastic wrap and refrigerated for 5 -6 days or frozen
for 2-3 months. If frosted, the cakes may be stored in refrigerator for a week or more.