LYNN’S CARROT CAKE

LYNN’S CARROT CAKE

Ingredients:
3 c all-purpose flour
2 1/2 c sugar
1 tbl baking soda
1 tbl cinnamon
1 tsp salt
4 large eggs
1 1/2 c salad oil
1 tsp vanilla extract
2 c packed shredded carrots
2 c chopped walnuts
1 20 oz. can crushed pineapple (with juice)
Instructions:
Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans. In a large bowl with a spoon, mix flour, sugar, baking soda,cinnamon and salt.In a small bowl, with a fork, beat eggs slightly. Stir in salad oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until flour is moistened.
Pour batter into pans. Bake 40-45 minutes until toothpick comes out clean.Cool cake in pans on wire racks for 10 minutes. Remove cake from pans; cool completely on racks.When cake is cool, frost with Creamy Cheese Frosting (below).