Pineapple-Carrot Cake
- 2 1/2 c. sifted flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 1/2 c. cooking oil
- 3 eggs
- 2 c. sugar
- 2 tsp. vanilla
- 1 c. grated pared carrots
- 1 can (8 1/4 oz.) crushed pineapple, drained
- 1 c. flaked coconut
- 1 c. chopped walnuts
- Sift together flour, baking soda, salt and cinnamon; set aside. Combine cooking oil, eggs and sugar in bowl; beat with mixer at medium speed 2 minutes.
- Blend in vanilla.
- Add dry ingredients, carrots, pineapple, coconut and walnuts to mixture, blending well. Pour into a 13 x 9 x 2-inch pan.
- Bake at 350u0b0 for 55 minutes or until cake tester inserted in center comes out clean.
- Place pan on rack, immediately pour vanilla glaze over cake.
- Cool completely, makes 16 servings.
flour, baking soda, salt, cinnamon, cooking oil, eggs, sugar, vanilla, carrots, pineapple, flaked coconut, walnuts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=779085 (may not work)