Dated:9/15/2005
Pineapple-carrot cake
Pineapple-carrot cake
Sift together:
2 C flour
2 tsp baking soda
1 1/4 tsp salt
2 tsp cinnamon.
Mix well together:
4 eggs
2 C sugar
1 C oil, or melted butter
Add to liquid mixture (beat well after each addition):
2 C grated carrots
2 C crushed pineapple (well drained)
1 C walnuts, or fresh coconut.
Add sifted dry ingredients. Mix well.
Pour into greased and floured 9×13-inch pan.
Bake at 350 F for 40 minutes.