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Ingredients
2 Cups sugar
1 1/2 Cups oil
2 1/2 Cups flour
1 Teaspoon soda
1 Teaspoon salt
2 Teaspoons cinnamon
3 Eggs
1 t. vanilla
2 Cups carrots, grated
1 Cup crushed pineapple, drained, reserve juice
1 Cup nuts, finely chopped
Instructions
In a large bowl, thoroughly combine sugar and oil, set aside. Sift together flour, soda, salt and cinnamon. Stir half the dry ingredients into sugar mixture, blending well. Mix in remaining dry ingredients alternately with eggs, one at a time, beating well after each addition. Add vanilla, stir in carrots and crushed pineapple and blend well. Stir in nuts.
Pour into lightly oiled 10" Bundt pan. Bake at 350�F for 45 to 50 minutes or until the cake tests done. Heat pineapple juice and pour heated juice over hot cake. Cool, ice with favorite cream cheese frosting.