Carrot Pineapple Loaf

2 c. sugar
3 eggs
1 jr. Jar baby carrots
1 c. crushed pineapple not drained
1 c. Mazola oil
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
1 1/2 tsp. cinnamon

Mix all ingredients together except oil and flour. Add oil and flour alternately mix well. Pour into two greased and floured loaf pans. Bake at 325 degrees for 1 1/4 to 1 1/2 hours. Cool loosen edges. Turn on serving plate. May be frozen.

Carrot Pineapple Loaf printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.