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Print this Recipe    Carrot 61

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 oz) crushed pineapple, undrained
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.

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