Swiss Carrot Cake
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Salad oil||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Canned crushed pineapple||8 Ounce (1 Small Can)|
|Chopped walnuts/Pecans||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
Sift flour, baking powder, soda, salt, and cinnamon together.
Combine oil and sugar in 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 350Â°F oven 1 hour or until cake tests done.
Let cool in pan 5 minutes; turn onto cake rack to finish cooling.