Pineapple Carrot Loaf
3 eggs
1 1/2 cups Crisco oil
1-14 oz tin crushed pineapple (with juice)
3 tsp. vanilla
2 cups sugar
2 cups grated carrot
1 cup chopped nuts (optional)
3 1/2 cups flour
1 tsp salt
3 tsp cinnamon
3 tsp baking powder
1 tsp baking soda
Combine all ingredients in a large bowl and divide batter into 2 butered
loaf pans.
Bake @ 350*F for approx 1 hour.
This loaf is very "crumbly" when fresh - put in fridge for at least 24
hours before slicing.
HAPPY NEW YEAR FROM THE LR
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