Carrot Cake

(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

                  

optional:

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.