Pineapple-Carrot Cake

• 4 eggs
• 2 c. sugar
• 2 c. freshly grated carrots
• 1 tsp. vanilla
• raisins
• chopped nuts
• 1 1/2 c. oil
• 3 c. flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 3/4 tsp. salt
• 1 c. drained pineapple

1. Sift together dry ingredients.
2. Set aside.
3. Cream the eggs and sugar.
4. Add dry ingredients alternately with oil.
5. Mix until blended.
6. Add pineapple, nuts, raisins, grated carrots and vanilla.
7. Turn into tube pan.
8. Bake 40 to 60 minutes at 350u0b0 until cake tester comes out dry.
9. Place on rack for 5 minutes. Remove from pan and let cool.
10. If desired, frost with cream cheese frosting, but is delicious plain.
11. Tastes better baked a day ahead!

eggs, sugar, freshly grated carrots, vanilla, raisins, nuts, oil, flour, baking powder, baking soda, cinnamon, salt, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943359 (may not work)