Instructions: In large mixing bowl, beat thoroughly with electric mixer: 1 1/2 C salad oil
2 C sugar

Add, 1 at a time, beating well after each addition: 4 eggs.

Sift flour mixture into egg mixture. Beat thoroughly.

Stir in:
2 C grated carrots
1 small can crushed pineapple
1 1/2 C chopped walnuts or pecans
1 tsp vanilla extract.

Pour batter into well-greased and floured 9x13-inch pan, or 2 loaf pans.

Bake in preheated 350 F oven for 1 hour, or until cake passes toothpick test. Let cool in pan 5 minutes. Turn onto cake rack to finish cooling.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.