Pineapple-Carrot Bread - cooking recipe

Ingredients

4 c. flour
2 tsp. baking soda
2 tsp. salt
1 Tbsp. cinnamon
6 eggs
4 tsp. vanilla
4 c. sugar
2 c. vegetable oil
2 c. finely grated carrots
2 c. crushed pineapple (unsweetened), drained

Preparation

Sift the dry ingredients together.
Beat eggs and sugar until pale and thick.
Stir in the oil, a little at a time.
Add carrots, pineapple, vanilla and flour mixture.
Bake in greased and floured pans at 325\u00b0 for about an hour; test with toothpick. Cool in pans for 10 minutes.
Turn out onto racks.
Makes 3 or 4 regular sized loaf pans.
Freezes well.