CARROT CAKE

Ingredients:

• 3 cups Flour
• 2 cups Sugar
• 1 ½ tsp Baking Soda
• 1 tsp Salt
• 2 tsp Cinnamon
• 1 tsp Baking Powder
• 1 cup Pineapple Juice
• 3 Eggs
• 1 cup Salad Oil
• 2 tsp Vanilla
• 2 cups Shredded Carrots
• 1 cup Drained Pineapple
• 1 cup Chopped Nuts

Instructions:

1. Preheat oven to 325°F and grease a loaf pan or angel food cake pan.
2. Blend dry ingredients together.
3. Add pineapple juice, eggs, oil, and vanilla. Mix well.
4. Fold in shredded carrots, drained pineapple, and nuts.
5. Pour into the greased pan and bake until done (about 50-60 minutes).
6. Drizzle with powdered sugar frosting or serve plain with whipped cream.