Pineapple Carrot Cake

With coconut, cinnamon, and vanilla.

From the box of C.C. from Ceres, California.

Pineapple Carrot Cake

1 (20 oz.) can pineapple (crushed)
1 tsp. vanilla
2-1/2 c. unsifted flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
2 c. shredded carrots
1 c. flaked coconut
3/4 c. oil
1-1/3 c. sugar
3 large eggs
1 tsp. cinnamon

Drain pineapple well.

Beat oil, sugar, vanilla well. Beat in eggs, one at a time.

Mix flour with salt, baking powder, soda and spices. Stir into cream mixture alternately with carrots and coconut. Fold in drained pineapple. Bake in greased pan, 9 x 13″ at 350 deg. 35 to 40 minutes.

From the kitchen of Norma L. Cruncleton [I think?]

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