3 1/4 c. sifted cake flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
2 c. C&H granulated sugar
3 eggs
1 1/2 c. salad oil
1 tsp. vanilla
2 c. finely shredded carrots
1 c. crushed pineapple (undrained) (8 1/2 oz. can)

Sift flour, baking powder, soda, salt and spices. Set aside.

In mixing bowl combine sugar, eggs, oil and vanilla. Beat well with mixer. Stir in carrots and pineapple, mixing well. Blend in flour mixture.

Bake at 350 degrees for 60-70 minutes. Until cake test shows done. Serves 12. Cool in pan 10 minutes and loosen edges and turn out on rack to cool thoroughly. Frost as desired or sprinkle with C&H powdered sugar.