Carrot Cake
Mina Rutherford
2 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. salt
1 1/4 c. vegetable oil
4 eggs
2 tsp. vanilla
2 cups finely grated carrots
1 cup crushed pineapple(drained)
1 cup chopped pecans
Ingredients:
Sift the flour, sugar, salt, soda, baking powder and cinnamon. In a
separate bowl beat the vegetable oil, 4 eggs and vanilla. Beat well.

Finally, add the grated carrot, crushed pineapple and pecans.

You can use a greased and floured 9x13 pan or a bundt pan.
Bake at 325 degrees for about 45-50 minutes.

Let it cool. Spread frosting and serve. Click Here for the Frosting Recipe.
Instructions:
Mina gave this recipe to me years ago. Everything Mina made was delicious.
Delicious moist cake topped with a great cream cheese frosting!
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