Classic Carrot Bran Cake

• 1 1/4 cups vegetable oil
• 1 1/2 cups sugar
• 4 eggs
• 1 (14 ounce) can crushed pineapple, well drained, reserve some juice
• 1/4 cup pineapple juice, reserved from the pineapple
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 cups finely grated raw carrots
• 1 cup all-bran cereal
• 1/2 cup chopped nuts

1. Blend together the oil and sugar. Add eggs, one at a time, beating well after each addition. Stir in pineapple juice.
2. Combine flour, baking powder, salt, soda and spices. Gradually add to the first mixture, beating until well blended.
3. Stir in carrots, cereal, crushed pineapple and nuts.
4. Pour into a greased 13 x 9 inch pan. Bake at 350 F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes and invert onto a wire rack to cool completely. Makes 12 to 18 servings depending on how you cut them.

vegetable oil, sugar, eggs, pineapple, pineapple juice, flour, baking powder, salt, baking soda, ground cinnamon, ground cloves, ground nutmeg, carrots, allbran cereal, nuts

Taken from www.food.com/recipe/classic-carrot-bran-cake-126511 (may not work)