Carrot Cake (Grandma Fish)

2¼ c flour

2 c sugar

2 tsp baking powder

1 tsp soda

1 tsp salt

2 tsp cinnamon

1 c vegetable oil

3 eggs, one at a time

2 tsp vanilla

1-8oz can crushed pineapple

2 c carrots, grated

½ c chopped nuts (optional; I don’t use them)

Sift together dry ingredients. Add wet ingredients. Mix Well. Add carrots (and nuts). Pour into greased 9x13 glass pan. Bake at 325° for 45-50 min (till toothpick comes out clean).

Lemon Sauce

½ c sugar

1 Tbsp cornstarch

1/8 tsp salt

1/8 tsp nutmeg

1 c boiling water

2 Tbsp butter

3 Tbsp lemon juice

Combine sugar, cornstarch, salt and nutmeg. Gradually add boiling water and cook over medium heat until thick and clear. Add butter and lemon juice. Blend thoroughly. Pour over individual portions right before serving (otherwise it gets soggy).