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Empty the gelatin into a small mixing bowl. Stir in 2 cups of boiling water. Stir thoroughly until the gelatin has dissolved.
Stir in 1 cup ice water, the crushed pineapple with its juice, lemon juice (or vinegar), and a pinch of salt. (Make sure you use canned pineapple. Fresh pineapple has an enzyme that will prevent the gelatin from jelling.)
Chill in refrigerator until the gelatin starts to thicken. Then gently fold in the grated carrots until well mixed.
Add mixture to a jello mold. Set in the refrigerator until firm, several hours. To unmold, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Did you love the recipe? Give us some stars and leave a comment below!