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)