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CARROT CAKE
serves 12
4
eggs
1 cup light brown sugar
3/4 cup canola oil
1 cup flour
1
teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1
teaspoon cinnamon
1 1/2 cups carrot, shredded
1/2 cup crushed
pineapple, drained
1/4 cup walnuts, chopped
Preheat oven to 350
degrees.
In an electric mixer, beat eggs well. Add sugar, oil, flour, soda,
salt, baking powder and cinnamon.
Add carrots, pineapple and nuts.
Pour
into well greased 9 inch square pan.
Bake 40 45 minutes.
Frost with a
vanilla cream icing or a cream cheese frosting.
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