1 1/2 c. oil
2 c. sugar
3 eggs
1 c. drained, crushed pineapple
2 c. grated carrots
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 c. finely chopped nuts

Cream oil, sugar and eggs together. Add pineapple and carrots; mix well. Sift flour, soda, salt and cinnamon together. Add to carrot mixture; stir in vanilla and nuts. Beat well; pour into a tube or bundt cake pan. Bake in preheated 350 degree oven for 45 minutes or until cake tests done. Let cool; remove from pan. Spread with your favorite frosting.