Toll House Carrot Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 14 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 34 cup vegetable oil
• 3 eggs
• 1 34 cups shredded carrots
• 1 (8 ounce) can crushed pineapple, juice-packed
• 1 cup nuts, chopped
• 1 cup mini chocolate chip
• 1 14 cups sugar
• nuts (to garnish)
• creamy white frosting

1. Preheat oven to 350F Grease and flour 13x9-inch baking pan.
2. In small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg - set aside.
3. In larger mixing bowl, beat sugar, oil, vanilla, and eggs until well blended.
4. Gradually beat in flour mixture.
5. Stir in carrots, pineapple, nuts, and mini- chocolate chips.
6. Pour into prepared pan.
7. Bake 40-50 minutes until tooothpick inserted in center comes out clean.
8. Cool completely.
9. Spread with creamy white frosting.
10. Garnish with additional nuts.

flour, baking powder, baking soda, salt, cinnamon, nutmeg, vanilla, vegetable oil, eggs, carrots, pineapple, nuts, chocolate chip, sugar, nuts, white frosting

Taken from www.food.com/recipe/toll-house-carrot-cake-364963 (may not work)