Carrot Cake

• 3 c. all-purpose flour
• 2 c. sugar
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 2 c. coarsely grated carrots
• 1 1/3 c. salad oil
• 2 eggs, beaten
• 1 c. chopped pecans
• 1 c. undrained crushed pineapple
• 1 tsp. vanilla extract
• 1 tsp. lemon extract

1. Preheat oven to 350u0b0.
2. Combine the first 6 ingredients in a large mixing bowl.
3. Add carrots, oil and eggs; beat until well mixed.
4. Add remaining ingredients and stir.
5. Pour batter into two 9 x 5-inch loaf pans or one 10-inch Bundt pan.
6. Bake for approximately 1 hour or until a toothpick inserted in the center comes out clean.
7. Remove cakes from the oven and allow to cool. When completely cool, top with Cream Cheese Frosting.

allpurpose, sugar, baking soda, ground cinnamon, salt, ground nutmeg, carrots, salad oil, eggs, pecans, pineapple, vanilla extract, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=13140 (may not work)