3 Eggs; beaten fluffy
2 c Sugar
1 c Oil
2 c Carrots; finely grated
1 cn (Small) crushed pineapple
—undrained
3 c Flour
1 ts Baking soda
1 ts Cinnamon
1 ts Salt
1 ts Vanilla
1 c Chopped nuts
Preheat oven to 325 degrees. Grease and line 2 9x5x3 loaf pans; set aside.
Add sugar and oil to eggs; mix well. Add carrots and pineapple. In a
separate bowl mix flour, baking soda, cinnamon, salt, and vanilla. Gently
blend into wet mixture. Stir in nuts. Pour batter into pans. Bake 1 hour.
Cool 15 minutes before removing from pan. Leave paper liner on until ready
to serve. Cool well before slicing. For jars, follow instructions in above
recipes.
NOTES : Can be baked in a jar.
Yields
8 Servings