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

Grease and flour bundt pan. Heat oven 325 degrees. Bake for 1 1/2 hours. Mix together flour, sugar, cinnamon, soda, baking powder and salt. Drain pineapple, saving syrup. Add pineapple syrup to dry ingredients, add eggs, oil and vanilla. Beat 3 minutes, stir in pineapple, carrots and nuts. Frost with currant nut frosting.