3 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
3 eggs
2 cups sugar
3/4 cup vegetable oil
1 cup finely shredded carrot
1 (8 ounce) can crushed pineapples, undrained
2 tsp. vanilla extract
1 cup chopped walnuts or pecans

In a bowl, combine the dry ingredients. In a mixing bowl, beat the eggs, sugar and oil. Add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in nuts. Pour into two greased loaf pans.

Bake at 350°F for 55-60 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans.