Ingredients
3 eggs2 cups sugar1 cup vegetable oil1 cup finely shredded carrots1 can (8 ounces) crushed pineapple, undrained2 teaspoons vanilla extract3 cups all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon salt
Preparation
In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture.
Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
