Carrot-Pineapple Cake
By Wendy Kennedy
Ingredients
2 cups
grated carrots
1 1/2 cups crushed pineapple (drained to 1 cup)
1 cup chopped nuts
3 beaten eggs
Sift
into a large bowl:
3 cups flour
1 1/2 cups sugar
2 tsp cinnamon
1/2 tsp salt
3 tsp baking powder
1 tsp soda
Blend in:
1 1/2 cups oil.
Mix in carrot mixture. Pour into a large cake pan. This makes a
very large cake - can be halved or cooked in 2 - 9x13 pans. Bake at 350F for
50-60 minutes.