By: Linnea Stevens
3 c. flour
2 t. baking powder
2 t. baking soda
2 t. cinnamon
2 c. sugar
1½ c. oil
4 lg. eggs, beaten
1 t. vanilla
3 c. carrots grated
1 c. nuts, chopped
1 c. raisins (boiled for a few minutes)
1 ½ c. crushed pineapple
Directions:
Mix the dry ingredients together. Add in the oil and stir it well. Add in the eggs and vanilla and mix it thoroughly. Mix in the carrots, nuts, raisins, and pineapple. Pour the batter into a well-greased 9″ x 13″ cake pan.
Bake at 350° for 30 minutes; then reduce the heat to 300° and bake it for another 30 minutes.
Frost the cake with cream cheese frosting.
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