Swiss Carrot Cake - cooking recipe

Ingredients

2 c. sifted all-purpose flour
1 tsp. salt
1 1/2 c. oil
4 eggs
1 small can crushed pineapple
1 tsp. vanilla extract
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
2 c. sugar
2 c. grated carrots
1 1/2 c. chopped walnuts or pecans

Preparation

Sift flour, baking powder, soda, salt and cinnamon together. Combine oil and sugar in a large mixing bowl; beat thoroughly with electric mixer.
Add eggs one at a time; beat well after each addition.
Sift flour mixture into egg mixture; beat thoroughly. Stir in remaining ingredients.
Spread batter evenly into well-greased and floured 9 x 13-inch pan or 2 loaf pans.
Bake in preheated oven 1 hour or until cake tests done.
Let cool in pan 5 minutes; turn onto cake rack to finish cooling.
Dust with sifted confectioners sugar.
Yields 12 to 15 servings.