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Carrot Pineapple Cake


2 cups sifted self rising flour
2 teaspoons cinnamon
1-1/2 cups cooking (salad) oil
2 cups sugar
4 eggs
2 cups finely grated carrots
1 can (8-1/4 oz) crushed pineapple (DO NOT DRAIN)
3/4 cup chopped nuts

Heat oven to 325 degrees Fahrenheit. Grease thoroughly and lightly dust with flour two 9-inch square pans or three 8- inch round pans. Sift flour and cinnamon together. Combine oil, sugar and eggs in a large mixer bowl and beat thoroughly. Add flour mixture and beat to blend ingredients. Fold in carrots, pineapple and nuts. Pour batter into prepared pans and bake until cake begins to pull away from sides of pans (about 1 hour). Cool 15 minutes and remove from pan. Cool completely before frosting.




STACKS, The Art of Vertical Food

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