This was a moist-yet-light cake, perfect for a pick-me-up afternoon snack. I served this with sour cream frosting.

Ingredients:

• 1 1/2 cups flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2/3 cup cooking oil
• 2 eggs
• 1 cup finely shredded carrots
• 1/2 cup canned crushed pineapple (in its syrup)
• 1 tsp vanilla

Yield: 9-12 servings

Preheat oven to 350^o.

Sift together the dry ingredients. Add the wet ingredients until moistened and beat for 2 minutes.

Bake in a greased, lightly floured 9” pan for 35 mins or until done. Cool 10 mins and remove from pan. Cool on a rack completely before serving.