This is a double batch, so moist and delicious!!

Pre-heat oven 350*


4 cups unbleached flour

3 tsp. baking powder

3 tsp. baking soda

2 teas. salt

3 teas. cinnamon

3/4 cup chopped walnuts

2 cups oil

3 1/2 cups sugar

4 large eggs

1 large can crushed pineapple (drained)

2 tsp. vanilla

3 cups grated carrots



First blend all dry ingredients, except sugar well, in a large bowl with nuts. Set aside.

In a separate large bowl, mix oil and sugar, then add eggs and stir well.

Add pineapple, vanilla, and carrots to wet mixture.

Then put wet into dry and stir well.

Bake 350* for 20 to 25 minutes

I used mini-loaf pans (spray with cooking spray).  It made 16 loaves. I had some batter left over. I Put in a 9″ round pan and baked same amount of time. Freezes well.

For a double layer cake; cut this recipe in half and pour into two 9″ round baking pans.  Bake for 35 to 40 min.

Let cool before getting out of pans. Use a butter knife to slide around edges of each cake to loosen.

Icing: (optional)

1  16 oz. box powdered sugar

1  8 oz. block of room temperature cream cheese

1/2 stick butter, at room temperature

1 tsp. vanilla

Blend well and spread on cakes.

This is the best carrot cake you will ever eat!!