(adapted from St. Anne’s Episcopal Collection of Cookery)
4 eggs ¾ c. multigrain flour
1 ½ c. sugar 2 ½ c. white flour
1 ½ c. canola oil 2 tsp. baking soda
4 large carrots, grated 2 tsp. baking powder
8 oz can pineapple 1 tsp. salt
(drained) 1 tsp. cinnamon
1 c. chopped nuts
1 c. raisins or dates
Preheat oven to 350 degrees
Grease 10-inch tube pan.
Beat eggs, gradually add sugar and oil.
Combine dry ingredients and stir into egg mixture.
Add pineapple and carrots; mix well.
(Add nuts and fruit if desired.)
Pour into the prepared pan.
Bake at 350 degrees for 70-75 minutes or until the top springs back when pressed.
Cool in the pan for 15 minutes then remove to a cooling rack.
Frost with cream cheese icing.