Carrot Cake

                                Thanks for the pic Gina...looks Great!
     
      2 cups flour

     2 teaspoons baking powder

     1 1/2 teaspoons baking soda

     1 teaspoon salt

     2 teaspoons ground cinnamon

     4 eggs

     2 cups sugar

     1 cup vegetable oil

     2 cups grated raw carrots

     1 (8 ounce) can crushed pineapple in juice, drained

     1/2 cup chopped nuts (walnuts or pecans optional)

    

      Preheat oven to 350°F.

     Sift together flour, baking powder, soda, salt and cinnamon.

     In mixing bowl, beat eggs and sugar together

     about 6 minutes.

     Stir in oil, carrots, drained pineapple and nuts.

     Stir in dry ingredients and beat until well blended by hand, don’t over eat

     Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.

     Bake at 320 Fahrenheit or 160 Celsius for 35 to 40 minutes or until cake springs back when lightly touched