Carrot Cakes : COLLECTION

Carrot Cakes : COLLECTION

2 C sifted all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon.
In large mixing bowl, beat thoroughly with electric mixer:
1 1/2 C salad oil
2 C sugar.
Add, 1 at a time, beating well after each addition:4
eggs.Sift flour mixture into egg mixture. Beat thoroughly.
Stir in:
2 C grated carrots
1 small can crushed pineapple
1 1/2 C chopped walnuts or pecans
1 tsp vanilla extract.
Pour batter into well-greased and floured 9×13-inch pan, or 2 loaf pans.
Bake in preheated 350 F oven for 1 hour, or until cake passes toothpick test.Let cool in pan 5 minutes.
Turn onto cake rack to finish cooling.