|1½ teaspoon||Baking soda|
|1½ cup||Salad oil|
|2 cups||Carrots; finely grated|
|½ cup||Nuts; chopped|
|1 can||3 1/2 oz flaked coconut; (optional)|
|2 teaspoons||Baking powder|
|8½ ounce||Crushed pineapple; drained|
Combine flour, baking powder, soda, salt and cinnamon. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Blend well.
Pour into a 9 x 13 inch pan that has been greased and floured. Bake at 350 degrees for 30 to 35 minutes or until done.
NOTES : Keeps 2 weeks refrigerated.
Posted to recipelu-digest by GramWag@... on Feb 4, 1998
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