Jailhouse Cake

• 2 c. flour
• 2 c. sugar
• 2 tsp. soda
• 1 tsp. salt
• 1 (No. 2 1/2) tin crushed pineapple
• 2 eggs
• 2 tsp. vanilla
• 1 c. brown sugar
• 1 c. chopped nuts
• 2 lb. peeled and grated carrots, cooked in enough water to cover
• 2 or 3 c. raisins
• 3 c. sugar (half brown and white)
• 2 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. nutmeg
• 1/2 tsp. ginger
• about 1/2 tsp. salt
• flour (3 or 4 c.)
• 1 tsp. baking powder for every c. flour
• 2 tsp. soda
• nuts

1. When the carrots are almost done, add raisins and sugar, along with cinnamon, allspice, nutmeg and ginger, with some salt.
2. When the raisins are tender; cool.
3. Add enough flour to make a slightly stiff cake batter, along with baking powder and soda to the batch. Add lots of nuts if you have enough, but walnuts are best.
4. Cook in a slow oven in greased and floured loaf pans for at least 1 hour. If you can't tell when it is done, don't start.
5. You shouldn't be cookin'.
6. No fat, no eggs, no milk, no vanilla and no shortening. Wrap and freeze surplus.

flour, sugar, soda, salt, pineapple, eggs, vanilla, brown sugar, nuts, carrots, raisins, sugar, cinnamon, allspice, nutmeg, ginger, salt, flour, baking powder for every, soda, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948507 (may not work)