Carrot Pineapple Nut Cake

• 4 eggs
• 2 c. sugar
• 1 1/2 c. vegetable oil
• 2 c. sifted Martha White self-rising flour
• 2 tsp. cinnamon
• 2 c. finely grated carrots
• 1 (8 1/4 oz.) can crushed pineapple, undrained
• 3/4 c. chopped pecans
• Cream Cheese Frosting (following)
• ground nutmeg (optional)

1. Preheat oven to 325u0b0.
2. Grease and flour a 13 x 9 x 2-inch baking pan.
3. Beat eggs in large mixing bowl.
4. Add sugar and oil; beat until well blended.
5. Stir in flour and cinnamon; blend thoroughly.
6. Stir in carrots, undrained pineapple and pecans. Pour batter into prepared pan.
7. Bake for 55 to 60 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean.
8. Cool in pan on wire rack.
9. Spread with Cream Cheese Frosting.
10. Sprinkle with nutmeg, if desired.

eggs, sugar, vegetable oil, flour, cinnamon, carrots, pineapple, pecans, cream cheese frosting, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023407 (may not work)