3 med. carrots, peeled and shred
1 c. sugar
1/2 c. vegetable oil
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/4 tsp. mace
1 1/2 c. all purpose flour
1 can (8 1/4 oz.) crushed pineapple, undrained

Preheat oven to 375 degrees. To shredded carrots, add sugar, oil, eggs, baking powder and soda, cinnamon, salt and mace. Blend well then add flour. Mix again and fold in pineapple. Turn into a greased and floured 9 inch square baking pan. Bake until cake springs back when lightly touched in center, 30 to 35 minutes. Cool and remove from pan.