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Carrot/Pineapple Cake Recipe

Ingredients
  • 3 Eggs
  • 1 1/2 cups salad oil
  • 2 cups sugar
  • 2 cups grated carrots
  • 1 can crushed pineapple (small can)
  • 2 teaspoons Vanilla
  • 1 cup chopped nuts
  • 3 cups flour
  • 2 tablespoons cinnamon
  • 1 teaspoon Salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
Directions
In large bowl, mix well: beaten eggs, oil and sugar. Stir in carrots, pineapple (including the juice), vanilla and nuts.

Sift together flour, salt, soda, baking powder, and cinnamon.

Stir in carrot mixture, blending thoroughly.

Put in well greased and floured bundt pan and bake at 350 degrees for

55 minutes.

You can make it in a sheet pan, and bake it for 25 minutes.

Use whatever frosting you prefer.

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