Dissolve the orange gelatin in boiling water, stirring for at least 2 minutes until completely dissolved.

Stir in the cold water, lemon juice, and salt.

Refrigerate the mixture until it reaches the consistency of unbeaten egg whites, approximately 1 hour.

Fold in the drained crushed pineapple and grated carrots until evenly distributed.

Pour the mixture into a 6-cup gelatin mold or a 9x9 inch glass pan.

Refrigerate for at least 3 to 4 hours, or until the gelatin is firm.

Unmold or slice into squares before serving.