Preheat oven to 350℉.
In a large mixing bowl, add dry ingredients, 2 cups sugar, 3 cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Combine well.
Then add: 2 cups coarsely grated carrots, 1½ cups salad oil, and 3 eggs. Beat until well mixed.
Then add: 1 cup chopped nuts, 1 cup crushed and drained pineapple, 1 teaspoon vanilla, 1 teaspoon lemon extract, and ½ teaspoon almond extract. Fold into batter.
Prepare tube pan by greasing and flouring the bottom and sides of the pan.
Pour batter into prepared pan. Bake for approximately 1 hour or until the top of the cake is springy and a toothpick comes out clean.
Let cake sit for 15 minutes. Remove cake from pan.