Quick And Easy Carrot Cake

• 2 c. all-purpose flour
• 2 tsp. baking powder
• 3 c. shredded carrots
• 1/2 c. cooking oil
• 2 c. brown sugar, firmly packed
• 4 eggs
• 1 tsp. cinnamon
• 1 (8 oz.) crushed pineapple in juice
• 1/2 c. pecans, chopped
• Creamy Frosting (recipe follows)

1. In small bowl, stir together flour, baking powder and cinnamon. Set aside.
2. In large mixing bowl, at medium speed, beat together oil, sugar and eggs until well blended.
3. At low speed, gradually beat reserved flour mixture into egg mixture.
4. Beat until well blended.
5. Stir in carrots, pineapple with juice and pecans.
6. Pour into lightly greased 13 x 9 x 2-inch baking pan.
7. Bake in preheated 350u0b0 oven until cake tester inserted into center comes out clean (approximately 35 to 40 minutes).
8. Cool in pan on wire rack. Spread Creamy Frosting over top.
9. Refrigerate.

flour, baking powder, carrots, cooking oil, brown sugar, eggs, cinnamon, pineapple, pecans, frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277666 (may not work)