My Favorite Carrot Cake(From The Kitchen Of Sandi Brinson) - cooking recipe

Ingredients

2 c. sifted unbleached flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 c. Crisco oil
2 1/2 c. sugar
3 eggs at room temperature
1 1/4 tsp. vanilla
1 (8 oz.) can well drained crushed pineapple
2 c. finely grated carrots
1 c. chopped pecans
1 c. chopped dates coated in 2 tablespoons flour

Preparation

Sift together 3 times, first 5 ingredients.
In a bowl, beat with mixer on high speed for 5 minutes, Crisco oil and sugar. Reduce mixer to medium speed and blend in, one at a time, eggs and vanilla.
With mixer on low speed, gradually blend in dry ingredients.
Add pineapple and grated carrots.
Mix well and then fold in pecans and dates.
Pour batter into a large 10-inch Bundt or tube pan that has been well greased and floured.
Bake in a preheated 350\u00b0 oven for 1 hour or 1 hour and 15 minutes.
Cool 15 minutes in pan and then remove.
Place under airtight cake container or tightly wrap in foil.
Store overnight before slicing.