Title: Carrot Cake
Categories: None
Yield: 1 Servings

2 c Sugar
1 c Salad oil
4 Eggs
1 ts Vanilla
2 c Flour
2 ts Baking powder
2 ts Cinnamon
1 1/2 ts Baking soda
2 c Grated carrots
1 cn (8 ounce) crushed pineapple
Walnuts

Preheat oven to 350. Grease and dust with flour a 9 by 13 inch pan. In bowl
mix together sugar and oil. Beat in eggs one at a time. Stir in vanilla,
flour, baking powder, cinnamon and baking soda. Add carrots, pineapple and
walnuts. Stir batter only enough to blend. Pour in to pan. Bake 45 minutes.
Posted to Bakery-Shoppe Digest V1 #222 by Monica Boggs
on Sep 6, 1997