3 eggs
2 c. sugar
1 1/2 c. cooking oil
2 c. grated carrots (can use 2 lg. jars Junior baby carrots)
1 sm. can crushed pineapple
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
Nuts (optional)
2 tbsp. cinnamon
1 tsp. baking powder
1 tsp. salt

Cream eggs and sugar until smooth. Add oil and blend well. Add carrots, pineapple and vanilla. Mix in sifted dry ingredients and nuts. Pour into greased and floured 9 inch cake pans (2) or one (10 x 14 inch) pan. Bake at 325 to 350 degrees for 40 to 55 minutes or until cake tests done.