Carrot Cake with Pineapple
Contributed byKathie Ostrander
Ingredients
- 3 eggs (beaten)
- 2 cup sugar
- 1 1/3 cup cooking oil
- 3 cup flour
- 1 teaspoon salt
- 2 teaspoon vanilla
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 2 cup grated carrots
- 1 cup chopped walnuts or pecans
- 1 cup drained crushed pineapple
- lemon glaze
Yield: 24 Servings
Prep Time: 55 minutes
Cook Time: 1 hour 15 minutes
Instructions
Blend eggs, sugar and oil. Sift together flour, salt, soda and cinnamon. Stir in with the flour mixture, the grated carrots, chopped nuts, pineapple and vanilla. Pour the batter into a 10-inch tube pan, ungreased, and bake at 350° for 1 hour and 15 minutes. Cool cake, right side up, 25 minutes, then loosen sides. Ice with any lemon glaze.
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