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Drain
pineapple, reserving juice. Set pineapple aside.
Mix
pineapple juice with enough water to make 1 1/2 cups
of liquid. Heat to a boil.
Stir
in jelly powder, until it is dissolved. Stir in the
sugar, salt and lemon juice.
Chill
until it is slightly thickened.
Add
the reserved pineapple, and the carrots.
Whip
the cream until stiff, and fold in to the jelly mixture.
Pour
into a jelly mold and chill overnight.
Unmold
and serve.
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