|Sugar||1 Cup (16 tbs)|
|Oil||2⁄3 Cup (10.67 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Carrots||3⁄4 Cup (12 tbs), grated|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Crushed pineapple||1 Can (10 oz), drained|
Beat together eggs, sugar and oil.
Combine flour, soda, salt and cinnamon; add to sugar mixture and beat well.
Stir in carrots, nuts, pineapple and vanilla.
Pour into greased and floured bread 'n cake bake pan.
Cover and place in crock pot.
Cover and bake on high setting for 2 1/2 to 4 hours.
Frost with cream cheese