3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. baking powder
3 eggs
1 c. vegetable oil
1 1/2 c. sugar
2 c. shredded carrots
1 can (8 oz.) crushed pineapple, drained
1 c. chopped pecans

Preheat oven to 350 degrees. Grease and flour 4 (6 x 3 x 2 inch) metal or foil loaf pans.

In a large bowl, mix flour, baking soda, salt, ginger and baking powder; set aside.

In a large mixer bowl at medium speed, beat eggs and oil until well blended. Add sugar and continue beating until mixture is thick, about 2 minutes. At low speed, beat in carrots and pineapple. By hand, stir in flour mixture just until flour is moistened. Stir in nuts. Pour batter into pans.

Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Wrap and store overnight to soften crust before serving. Breads can be wrapped in foil and stored in the freezer up to 3 months. Serve at room temperature. Makes 4 small loaves.