Pineapple Carrot Cake

Sift flour once, then sift again together with sugar, baking soda, cinnamon and salt; set aside.

In mixing bowl, combine grated carrots, undrained pineapple, beaten eggs, vanilla and oil. Blend well.

Add the dry ingredients and stir in nuts.

Pour into 2 lightly greased 9-inch layer cake pans lined with wax paper. Bake at 350° for 30 minutes or until cake springs back when touched.

Cool and frost between layers and on top and sides with Whipped Cream Frosting.