Pineapple Carrot Cake - cooking recipe

Ingredients

3 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
4 eggs
1 1/2 c. vegetable oil
2 c. granulated sugar
1 lb. carrots, finely shredded
1 (8 oz.) can crushed pineapple, drained

Preparation

Beat eggs, oil and sugar until well blended.
Gradually stir in shredded carrots.
Add flour, baking soda, baking powder, cinnamon and salt; mix until combined.
Stir in pineapple.
Grease Bundt pan or 13 x 9 x 2-inch baking pan.
Pour batter in pan; cook at 350\u00b0 for 45 to 49 minutes.
Let cool completely before cutting.
Cake freezes very well.