My Favorite Carrot Cake(From The Kitchen Of Sandi Brinson)

• 2 c. sifted unbleached flour
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1 c. Crisco oil
• 2 1/2 c. sugar
• 3 eggs at room temperature
• 1 1/4 tsp. vanilla
• 1 (8 oz.) can well drained crushed pineapple
• 2 c. finely grated carrots
• 1 c. chopped pecans
• 1 c. chopped dates coated in 2 tablespoons flour

1. Sift together 3 times, first 5 ingredients.
2. In a bowl, beat with mixer on high speed for 5 minutes, Crisco oil and sugar. Reduce mixer to medium speed and blend in, one at a time, eggs and vanilla.
3. With mixer on low speed, gradually blend in dry ingredients.
4. Add pineapple and grated carrots.
5. Mix well and then fold in pecans and dates.
6. Pour batter into a large 10-inch Bundt or tube pan that has been well greased and floured.
7. Bake in a preheated 350u0b0 oven for 1 hour or 1 hour and 15 minutes.
8. Cool 15 minutes in pan and then remove.
9. Place under airtight cake container or tightly wrap in foil.
10. Store overnight before slicing.

flour, baking soda, ground cinnamon, ground nutmeg, salt, crisco oil, sugar, eggs, vanilla, pineapple, carrots, pecans, dates

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973613 (may not work)