Yield: 16 Servings
Measure | Ingredient |
---|---|
3 cups | Flour |
2 cups | Sugar |
1½ teaspoon | Baking soda |
2 teaspoons | Cinnamon |
1½ teaspoon | Salt |
1 teaspoon | Baking powder |
1 can | (8.75-oz) crushed pineapple |
2 cups | Raw carrots; grated & loosely packed |
3 \N | Eggs; beaten |
1½ cup | Salad oil |
1½ cup | Chopped nuts (I use walnuts) |
2 teaspoons | Vanilla |
From: morrissey@... (Mostly Harmless) Date: Tue, 14 Sep 1993 16:50:10 GMT >Here are some carrot recipes i have gathered from the net lately. Enjoy! From: C11815@... (Josette Giacobbi) Grease & lightly flour pan. Mix together flour, sugar, cinnamon, baking soda, baking powder & salt. Drain pineapple, save the syrup. Add syrup to dry mixture. All eggs, oil & vanilla. Beat 3 minutes. Stir in pineapple, carrots & nuts. Bake 325 for 1-½ hours. Cool 10 min in pan before unmolding. Sprinkle w/power sugar.
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