2 c. sugar
1 c. (2 sticks) butter
4 eggs
1 1/2 c. grated raw carrot
2/3 c. chopped walnuts
2 1/2 c. sifted flour
4 1/2 tsp. cream of tartar
Baking powder (Royal is best)
1 tsp. cinnamon
1 tsp. mace
1/2 tsp. salt
1/3 c. hot water (1 sm. can)
Crust pineapple

Cream sugar and butter until mixture is soft and fluffy. Add eggs, one at a time, beating well after each addition. Stir in carrots and nuts. Sift together, flour, baking powder, cinnamon, mace and salt. Add to cake batter alternately with the crushed pineapple. Blend well.

Bake in well greased tube pan about 45 minutes or until cake tests done in a 375 degree oven. When cake is cool dust with powdered sugar. Can be iced with boiled brown sugar frosting.