3 c. flour
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/4 tsp. salt
1 tsp. baking powder
1 (8 3/4 oz.) can crushed pineapple (drained)
3 eggs, beaten
1 1/2 c. salad oil
2 tsp. vanilla
2 c. grated raw carrots, loosely packed
1 1/2 c. chopped pecans

Put dry ingredients in bowl, drain pineapple and save syrup. Make a well in center of dry ingredients, add liquid including pineapple syrup, stir in pineapple, carrots and nuts. Bake 325 degrees for 1 1/2 hours in 10 inch tube pan. Frost if desired.