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 ounce) 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. (See Cream Cheese Icing for frosting)
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