| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cakes | 24 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 1/2 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1 1/2 | c | Salad oil |
| 2 | c | Carrots; finely grated |
| 1/2 | c | Nuts; chopped |
| 1 | cn | 3 1/2 oz flaked coconut; (optional) |
| 2 | ts | Baking powder |
| 1 1/2 | ts | Salt |
| 1 1/2 | c | Sugar |
| 4 | Eggs | |
| 8 1/2 | oz | Crushed pineapple; drained |
INSTRUCTIONS
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@aol.com on Feb 4, 1998
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